Whisk the coconut oil, coconut butter, maple syrup and vanilla extract together in a small bowl. Set aside.

Grind half of the shredded coconut (1 1/3 cups) to a fine powder and add to a large bowl. Add the remaining shredded coconut and the coconut flour and mix well.

Add the wet mix to the dry mix and combine well.

Shape the mix into medium sized balls. I used a mini ice cream scoop to measure them out and then gently rolled them into balls. These might be somewhat difficult to shape because they are fairly dry, but that's normal.

Place the balls on a parchment-lined cookie sheet. Space these about 1 or 1 1/2 inches apart, though this isn't essential because these won't spread like butter-based cookies.

If eating these plain, you can cook them from here. If filling them (such as with chocolate), use the edge of your thumb to push down the middle of each one to create a small crater. The edges will split and crack, but don't worry because that's part of their charm! You can smooth the edges or leave them as is, as I did, and enjoy their lovely 'imperfect-ness'.

Bake in a pre-heated oven at 325° for 10-12 minutes. After 8 minutes, check them often to ensure they don't burn. You want them to be golden brown, not burnt.

Allow the cooked cookies to cool completely*.

In the meantime, melt the chocolate over a bain marie. This just means putting a few inches of water in a sauce pot and placing the chocolate in a glass or stainless steel bowl (but not plastic!) that is larger than the mouth of the cooking pot. The bowl should be large enough to remain suspended above the boiling water without touching it.

Heat the chocolate gently over low-medium heat until melted. Don't let the chocolate come into contact with any steam, which will cause it to seize up and become grainy and unappetizing. This is really simpler than it sounds, I promise.

Once the cookies have fully cooled, use a teaspoon to fill them to the brim with as much chocolate as they can hold.