Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.

In the bowl of a food processor fitted with an S-blade, combine the coconut, coconut flour, and salt.

Add the coconut oil, maple syrup, and vanilla and pulse until a ball forms.

Add the freeze-dried strawberries and pulse 1 or 2 times until broken into small pieces, being careful to not pulse so much that the berries pulverize.

Scoop out tablespoon-sized balls of dough and place 1 1/2” apart on the prepared baking sheet.

Bake for 5 minutes and let cool for 2 minutes on the baking sheet before removing the cookies to a wire rack to cool completely.

Let sit for 3 hours and then prepare the white chocolate coating.

Mix the white chocolate chips and coconut oil together in a microwave-proof bowl.

Microwave at half power in 15-second increments, stirring after every 15 seconds, until melted.

Dip the bottom of the cookies in the melted white chocolate. If the cookies seem too delicate, use a spoon to slather the white chocolate onto the bottom of the cookies.

Place the cookies, chocolate side up, on a piece of parchment paper. If in a hurry, place the chocolate-coated cookies in the refrigerator to allow the chocolate to harden more quickly.

Store cookies in an airtight container at room temperature for up to 3 days.