Line a sheet tray with parchment paper. Make sure you have room in the fridge for it.
Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup and salt. Mix well and let sit for a couple minutes to let the coconut flour absorb the moisture. Divide into 11 portions, about 1 tablespoon each. Roll into balls, press flat (about 2 inched wide) and place on the sheet tray. Using the back of a wooden spoon, make a hole in the center.
Blend the dates (drain first), SunButter, and vanilla a minute or two until combined. It won't be smooth. Add in the coconut and blend again until combined. Mixture will be thick. Divide the mixture into 11 portions, about 1 tablespoon each. Roll into balls and press down into the same size as the shortbread. Poke a hole in the center with the back of the wooden spoon and place on top of the shortbread. Gently press the two layers together. Place in the fridge for 1-2 hours.
Once cookies have chilled a little, melt 3/4 cup chocolate in a small bowl, stirring every 30 seconds. Mine took 2 minutes, but every microwave is different. Dip the bottoms of the cookies, covering the shortbread layer.
Melt the 1/4 cup chocolate in a small bowl and drizzle it over all the cookies. Place back in the fridge to harden.
Best stored in the fridge, but can be at room temperature to serve or pack in a lunch.
*To toast the coconut, place in a dry pan and cook over medium heat until lightly brown. Stir the entire time to make sure it doesn't burn. It should take about 5 minutes.