1 Preheat the oven to 350 degrees, if toasting the coconut. Soak the dates in a hot water. Spread the coconut out evenly on a baking sheet and bake for 5 minutes, or until the coconut is a light golden. Be careful not to let it burn.
2 In a food processor, process together the dates, toasted coconut, cashew butter, & vanilla on high until smooth, stopping occasionally to scrape down the sides.
3 Use a tablespoon cookie scoop to form balls and flatten them on a cookie sheet lined with parchment paper. If desired, use a smoothie straw to create a hole in the middle, reshaping if necessary. Place in the freezer.
4 Microwave the chocolate, stopping every 30 seconds to stir, until melted. Dip the bottom of the cookies in the chocolate, lightly scraping off the excess. Spoon the remaining chocolate into a plastic bag, snip off a small corner, and drizzle the chocolate over the cookies.
