1. Line a baking sheet with parchment paper or waxed paper. Set aside. 
2. Place vanilla wafers in a food processor and pulse to create fine crumbs; remove from processor and set aside. Or, place vanilla wafers in resealable plastic bag. Seal bag and roll with a rolling pin to create fine crumbs.
3. In a medium bowl, cover dates with warm water. Set aside for 5 minutes. Drain water and remove pits from dates. Place dates in food processor and process until chopped. Add coconut and vanilla wafer crumbs. Pulse until combined.
4. Form mixture into 1-inch balls; place on prepared baking sheet. 
5. In a small microwave-safe bowl, microwave chocolate chips and coconut oil on medium, stirring every 30 seconds, until melted and smooth. Using a fork, dip bottoms of balls about 1/8 inch into melted chocolate. Place dipped balls on lined baking sheet.
6. Drizzle remaining melted chocolate over the balls. Chill cookies in the refrigerator until chocolate is set. Store in a single layer in an airtight container in the refrigerator for up to 1 week. Let stand at room temperature about 30 minutes before serving.

Each ball contains: 116 calories, 5 g fat, 3 g saturated fat, 0 g trans fat, 1 mg cholesterol, 22 mg sodium, 20 g carbohydrates, 2 g fiber, 15 g sugar, 1 g protein. Daily values: 0% vitamin A, 0% vitamin C, 1% calcium, 3% iron.