1/2cupcoconutgrated (unsweetened coconut was used in this recipe)
1/4cupdark chocolate chips
In a food processor, add the dates then pulse until they form a ball. Add the almond meal and coconut then pulse until well combined.
Transfer the mixture to a bowl then add the crushed almonds and chocolate chips. Add the water gradually until the mixture holds together to form a cookie dough consistency. You may not need all the water. Shape into 8 cookies and place in a container lined with parchment paper. Cover and refrigerate about 2 hours before serving.
Sprinkle with additional chocolate chips and minced almonds, if desired.