Add the dates, water, and salt to a food processor. Blitz until smooth, scraping down the sides as necessary. Transfer the mixture to a medium bowl and add the toasted coconut. Stir to combine.
Roll the mixture into twelve equal balls with the palms of your hands. Flatten the balls on a parchment lined baking sheet with the bottom of a glass. Use a straw to poke a hole in the center of each cookie. Place the tray in the freezer for at least one hour before proceeding.
Melt the chocolate in a heat-proof bowl over a small saucepan with 1 inch of simmering water. Dip the bottoms of the cookies in the melted chocolate and return them to the parchment paper. Use the remaining chocolate to drizzle over the tops of the cookies. Place the cookies in the refrigerator to harden for at least one hour. Store in the refrigerator in an airtight container.