Add the pitted dates, one cup of the toasted coconut, the pecans, vanilla extract, and salt to the bowl of a food processor. Process for approximately 60 to 90 seconds, stopping to scrape down the sides of the bowl as needed, until the mixture comes together into a sticky, uniform dough that holds together when pressed between your fingers. The texture should be dense and slightly tacky — similar to a firm energy ball dough. If the mixture seems too dry and does not come together, add one or two Medjool dates and process again. If it seems too wet and sticky to handle, refrigerate for 15 minutes before shaping.
Step 3: Shape the Cookies
Line a baking sheet or large plate with parchment paper. Scoop approximately one and a half tablespoons of the dough and roll into a ball between your palms. Roll the ball in the reserved untoasted shredded coconut, pressing gently so the coconut adheres to the surface. Then flatten the ball into a disc roughly two inches in diameter. For the classic Samoa ring shape, use your thumb or the back of a small round pastry tip to press a hole through the center of each disc — this is optional but creates a more authentic appearance. Place the shaped cookies on the prepared baking sheet. Repeat with all the remaining dough. You should get approximately 12 to 14 cookies depending on how large you make them. Transfer the baking sheet to the freezer for 15 to 20 minutes to firm the cookies up before dipping in chocolate.
Step 4: Melt the Chocolate
While the cookies are firming in the freezer, prepare the chocolate. Combine the dark chocolate chips and the coconut oil in a microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Microwaving at reduced power prevents the chocolate from seizing or burning. Alternatively, melt the chocolate using a double boiler — place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water, and stir until melted. The coconut oil thins the chocolate slightly, making it easier to dip and drizzle.
Step 5: Dip and Drizzle
Remove the cookies from the freezer. Working one at a time, dip the bottom of each cookie into the melted chocolate to coat, allow the excess to drip off briefly, then place the cookie chocolate-side down on the parchment-lined sheet. Once all the cookies have been dipped, use a fork or small spoon to drizzle the remaining melted chocolate across the tops of the cookies in the classic Samoa stripe pattern. If the chocolate has cooled and thickened during this process, gently rewarm it in the microwave for 10 to 15 seconds and stir before continuing. Transfer the finished cookies back to the refrigerator or freezer to allow the chocolate to set completely — approximately 15 to 20 minutes in the refrigerator, or 5 to 10 minutes in the freezer.
