Preheat the oven to 400°F. Spread the shredded coconut onto a baking sheet lined with parchment paper. Toast in the oven for 5-10 minutes, until the coconut is a light golden brown color.

Add toasted coconut and dates into a food processor. Pulse until mixture combines and a dough forms.

Roll dough by the tablespoon into balls, then shape into round cookies. Place cookies on a parchment-lined baking sheet. Once finished with all the dough, place the cookie sheet in the freezer for 10 minutes to harden.

Melt coconut oil, then add Cacao Bliss, whisking to combine. Dip each hardened cooking in the cacao mixture and place back on a parchment-lined baking sheet. Drizzle remaining cacao mixture over the top.

Return cookies to the freezer for 10 minutes to set. Store cookies in a sealed container in the fridge for 1 week.