Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
Soak the dates in the warm milk for 15 minutes. Next, pulse together the dates and milk in a mini food processor until mostly smooth. In a medium mixing bowl, transfer the date paste, coconut shreds, baking powder, salt, chocolate chips and mix until incorporated. Using 1-1½ tbs scooper, transfer the balls to the baking sheet (you can also flatten them out to a disc/cookie shape but I prefer them as balls). Bake for 8-10 minutes or until slightly golden on the edges.