3 1/2 cups shredded unsweetened coconut
1/2 tsp vanilla extract
Pinch of salt
2 1/4 Tbsp maple syrup
1/3 Tbsp melted coconut oil
1/3 cup dairy-free dark chocolate (chopped)
Preheat oven to 350˚F. Lightly grease a baking sheet with coconut oil or line with parchment paper.
Add coconut to a food processor or high-speed blender. Blend, scraping down the sides as needed, until the texture feels like dough when you squeeze it between your fingers. It should not be coconut butter.
Add maple syrup and vanilla, blending until incorporated.
Using a 1 1/2 Tbsp cookie scoop or 1 Tbsp measure spoon, scoop out the coconut mixture and pack firmly until they are even in shape. Place the cookies flat-side down on baking sheet.
Brush the tops lightly with melted coconut oil. Bake for 8 to 10 minutes, until the edges and bottoms are golden brown. Set aside to cool.
While the cookies cool, melt chocolate over a double boiler or in the microwave in 30 second increments, stirring in between each.
Dip the bottoms of the cookies into the chocolate, then set on parchment paper. Allow to firm up at room temperature until chocolate is set.
Remove from parchment paper and serve.