Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Combine almond flour and pure maple syrup in a medium bowl until a smooth dough forms.

Roll out the dough between two sheets of parchment paper to about 1/4 inch thick.

Use a round cookie cutter to cut out circles from the rolled dough and create holes in the center.

Transfer the cut cookies to the baking sheet and bake for 25–30 minutes.

Soak the Medjool dates in nearly boiling water for about 10 minutes to soften them.

Toast the shredded coconut in a skillet over medium heat for about 5-7 minutes.

Spread a layer of date caramel on each cookie and sprinkle the toasted coconut on top.

Melt the dark chocolate chips with coconut oil in a microwave-safe bowl and dip the bottoms of the cookies into it.

Place the cookies in the freezer for about 20 minutes to set the chocolate.