Preheat oven to 325ºF. Line two baking trays with parchment paper. In a medium bowl, mix together the sugar, coconut milk, syrup, and vanilla. Add in the shredded coconut and mix well. Mix in flour and salt. Gently stir until just combined.

Scoop out batter onto prepared baking trays using a teaspoon or portion scoop, leaving 2 inches between each cookie. Bake for 12 to 15 minutes, or until browned around the edges and on top. Remove from oven and let cool. You’ll want the cookies to be cool, not warm, when dipping in chocolate so that they set quickly. Refrigerate baked cookies if there’s room in the fridge.

Melt chocolate chips and coconut oil together in a double boiler or in a microwave. Be careful to heat until just melting, leaving about 1/4 of the chips unmelted. Stir to combine and the unmelted chips will blend in. Let the mixture cool slightly.

Set out parchment paper on a counter top. Dip one half of each cookie in melted chocolate and carefully place on parchment paper to set. Let stand for 30 minutes or so, until the chocolate shell has hardened. Place in refrigerator for faster cooling. Store in an airtight container.