Toast coconut in oven at 350 F for 5 minutes until brown. In a food processor, blend toasted coconut, dates, and plant butter until a sticky batter forms. Form into desired shape, then using a chopstick (or whatever you’ve got) make a hole in the center of each cookie. Place in freezer while melting chocolate. Dip bottom of each cookie in chocolate and drizzle over the top. Freeze for 2 minutes for chocolate to harden then enjoy!