Preheat oven to 350 degrees. Line a 8.5" loaf pan with parchment paper. Make sure paper is hanging out the two sides for easy removal at the end.
Warm a skillet to medium heat. Add coconut and toast for approximately 4-5 minutes. Watch closely and stir to prevent burning.
To a food processor, add oats. Process until it becomes a flour. Add whole wheat flour, sugar, butter, and salt. Process until combined. Drizzle liquid until a dough is formed. I only needed 1 Tbsp.
Press dough firmly into the bottom of your pan. Bake for 25 minutes or until the edges start to brown.
Meanwhile, place dates and vanilla in clean food processor. Process until a paste is formed.
Remove cookie crust from the oven after 25 minutes. Spread date caramel over bars. (Tip: microwave for 15-20 seconds to make spreading easier.) Pour coconut evenly over the top and press down.
Bake for 5 more minutes. Remove from oven and allow to cool.
Melt chocolate in the microwave. Drizzle over bars.
Store in the refrigerator.