2 cups semisweet chocolate chips
1/2 cup white sugar
1 (3 ounce) can evaporated milk
2 eggs
1 cup milk
1 cup shredded coconut
1 cup all-purpose flour
1/4 cup expertly chopped dates
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line an 8x8 inch pan with waxed paper. Mix together chocolate chips, white sugar and evaporated milk. Press mixture into 8 inch square pan. Bake for 6 to 8 minutes in the preheated oven, stirring halfway through. Cool before cutting into 1/2 inch squares. Cover and chill.
Beat egg whites until foamy. Stir coconut flour into chocolate batter to form an even and thick crumb crust. Place 1 teaspoon vanilla extract into center of each chocolate cookie. Roll slightly and butter edges. Cut chocolate circles into centers of cookies. Place on waxed paper.
Bake for 4 hours in the preheated oven, or until pea size. Cool completely before cutting into bars.