Soak Dates: Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside. Drain the dates well. Squeezing off any excess water. It's okay if they remain wet just make use any excess was has drained off.

Blend Coconut and Cashews: While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.

Mix Dough: Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don't want it overly wet but it should easily stick together.

Prepare to Bake: Preheat the oven to 350 F and line a large baking sheet with parchment paper.

Shape Macaroons: Use a small cookie scoop or your hands to create about 20 small dome shapes about 1.5 inches wide, placing them on the baking tray. The dough can be a little fragile so you may have to do a bit of surgery with your fingers once you scoop each macaroon. They don't have to be perfect!

Bake Macaroons: Bake for 12 minutes then let cool on the pan for at least 30 minutes. You can pop them in the fridge to speed up the cooling process. You want them almost completely cooled before dipping them in chocolate. They'll be quite fragile after coming out of the oven but will firm completely once they cool, so avoid handling them until they've cooled.

Melt Chocolate: When you're ready, melt the chocolate using a double boiler or in a bowl in the microwave until completely smooth and creamy. If using the microwave, melt in 15-seconds increments, stirring in between. Once most of the chocolate has melted, stir to melt in the rest. This will prevent burning. 

Dip in Chocolate: Press each macaroon into the melted chocolate so it coats the bottom of the macaroon and about 1/4 inch up the sides. Lightly scrape the bottom of the macaroon on the edge of the bowl to remove any excess chocolate. You just want a thin layer there. Place the coated macaroons back on the baking tray. Once you've dipped them all, drizzle any remaining chocolate over the top of each macaroon. Sprinkle them with a additional shredded coconut, if desired.

Chill: Place the tray in the fridge for 30 minutes or as long as needed to completely harden the chocolate.

Enjoy right away or store for later!