In a food processor, process rolled oats and coconut flour until combined and oats resemble fine flour. Add the remaining cookie base ingredients. Process until a sticky dough forms. Roll into a rectangle that is ⅓” thick. Cut into cookie shapes using a 2” round cookie cutter. 

In a bowl, combine shredded coconut, peanut butter, maple syrup, and salt. Stir until coconut is fully coated. You may want to mix with clean hands to fully saturate the coconut. Spoon 1 tbsp of coconut topping onto the cookie base. Form into a mound. Transfer to the freezer for 10 minutes.

Melt 4 oz. of dark chocolate and 1 tbsp of coconut oil in either a double boiler or the microwave (in 30 sec. intervals). Take cookies out of the freezer. Dip the bottom of the cookies into the melted chocolate. Drizzle the rest of the chocolate over the tops of the cookies. Freeze for another 5 minutes to allow chocolate to set.

Store cookies in an airtight container in the freezer.