Add the coconut to a medium-sized saucepot and melt it over medium/medium-low heat. (I set my burner to 4 out of 10.)
Add the rest of the ingredients, EXCEPT for the chocolate chips and sea salt, to a container. Don't worry about stirring them right now.
Once the coconut oil is completely melted, add the ingredients from the container to the pot, and whisk for 3 to 4 minutes to make the mixture completely smooth and slightly thicker.
Remove the pan from the heat, add the rolled oats, and stir until well combined. If you'd like to add chocolate chips, wait about 5 minutes for the mixture to cool down, then fold them in.
Line a large sheet pan with a piece of parchment paper. Then, using a standard-sized ice cream scoop or a 1/4 measuring cup, scoop out portions of the cookie mixture and place them on the sheet pan.
Sprinkle each cookie with your desired amount of sea salt.
Freeze the cookies for at least an hour, then store them in an air-tight container in the freezer.