Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a reusable mat.

In a small bowl, mix flour, coconut, salt, and baking soda. In a large bowl, combine brown sugar, almond milk, vanilla extract, and maple syrup. Add small bowl to large and mix well until blended into a smooth mixture.

Form cookie dough into ½ TBS-sized balls. You can either form into rings now or just form discs (where the centers will be popped out after baking).* Bake for 8-10 minutes until crispy and golden brown. Remove from the oven and let cool on the baking sheet.

While cookies are cooling, melt chocolate in the microwave (in 30 second increments, stirring each time) or in a double boiler on the stove.

Carefully dip each cookie into the melted chocolate, coating only the bottom. Scrape excess chocolate off with a spoon and back into the bowl. Once all bottoms are coated drizzle the rest of the melted chocolate on top of the cookie in a decorative pattern. Let cool to harden and enjoy! These cookies will last 5 days in a sealed container in the fridge, but I recommend storing them in the freezer.