Toast the Coconut (Optional):
In a dry skillet over medium heat, toast 1 cup of the shredded coconut until golden and fragrant, about 3–5 minutes. Stir frequently to avoid burning. Let cool.

Blend the Base:
In a food processor, combine the pitted dates, toasted coconut, vanilla extract, and salt. Blend until a sticky dough forms. If needed, add 1–2 teaspoons of warm water to help it come together.

Shape the Cookies:
Scoop out about 1 tablespoon of dough, roll it into a ball, flatten slightly, and press a hole in the center with your finger or a small cap to create the classic Samoa shape.

Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20-second intervals, stirring in between until smooth.

Dip & Drizzle:
Dip the bottom of each cookie into the melted chocolate and place it chocolate-side down on a parchment-lined tray. Drizzle remaining chocolate over the tops.

Chill to Set:
Refrigerate for 20–30 minutes, or until chocolate is firm.