Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a small microwave-safe bowl, microwave the butter on high until melted, 45 seconds to 1 minute. Set aside to cool slightly.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter with the granulated sugar and brown sugar until combined. Add the eggs and mix until smooth. Gradually add the flour mixture, mixing just until combined. Be careful not to overmix. Stir in the chopped chocolate, dates, and coconut. Chill the dough for at least 30 minutes and up to 1 day. (The longer the better. Chilling helps cookies maintain thicker texture and ensures chewiness.)

To bake: After chilling, let the dough sit at room temperature for a few minutes to allow the dough to soften enough to handle (it will still be hard when you work with it; just put some elbow grease into scooping the dough). Roll the dough into 24 even-sized balls (each roughly the size of a golf ball). Space 9 balls evenly on your baking sheet and flatten each of them slightly with your fingers. This will help them to evenly bake.

Bake until the cookies are puffed and lightly golden brown, 13 to 14 minutes. They will look slightly underdone. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.