Instructions

• Line your cookie tray with parchment paper.
• Heat up your pan with medium hi heat.
• Once your pan is warm, toast your coconut flakes until they are golden brown (be careful not to burn! Remove from heat when toasted. About 2-4 minutes
• Place toasted coconut, pitted dates, and coconut extract in food processor or blender. Blend until they are combined into a sticky dough that can be formed into cookies. They should be sticky but not get very stuck to your hands.
• Roll about a tablespoon amount into a wafer for each cookie. Put cookie your cookie tray that has parchment paper on it. Poke a hole in the middle with a metal straw or chopstick (you don't have to do this, but it really gives the Samoa effect)
• Place in the freezer for 15 minutes to firm.
• Melt a bar of dark chocolate in the microwave in 30 second intervals, stir in between (I used about 85%, but you can do anywhere from 70-100%)
• Remove cookies from freezer and drizzle with chocolate. Place back in freezer to firm chocolate.
• Simply leave out for a few minutes to thaw a little before devouring.

  Once the chocolate is firm you can store in the refrigerator.
• If you happen to have any left over, place in container and store in freezer.

  Disclaimer: some "pitted date" packages have random hidden pits in them. If you encounter a pit while making, remove from the batter. I did not remove some that were in the batter and my dad was not happy to bite into a hard pit!