Place the dates and coconut in the work bowl of a food processor and process until the mixture resembles bread crumbs.
Using a ¾ ounce ice cream scoop for portioning, press the dough together firmly to form twelve 2-inch round discs. Place them on a parchment lined baking sheet.
Poke holes in the center of each cookie using a chop stick. (Thread it through the center of each cookie starting with the pointed end.)
Place the baking sheet in the freezer for 10 minutes so the cookies firm up a bit.
Melt the chocolate over a water bath or in the microwave for 30 second intervals, stirring well after each 30 second interval. (See Notes #2.)
Dip the bottoms of the cookies into the melted chocolate and place them back on the baking sheet.
Drizzle the leftover chocolate on top of each cookie. (See Notes #3.)
Let the chocolate harden before serving.