Blend all ingredients, except chocolate and sesame seeds, in a blender on low speed until well blended, using a rubber spatula to scrape down the sides as needed. Mixture will not be completely smooth because of the coconut; just make sure no bean chunks remain.  

Transfer the blender mixture to a large bowl; stir in chocolate chips. Put bowl in the refrigerator to chill for 30 minutes.

Preheat oven to 375°F degrees and line a baking sheet with parchment paper. 

While the dough is chilling, toast sesame seeds over medium heat in a skillet until light brown. Transfer to a plate.

Lightly wet your hands, then drop cookie dough by rounded tablespoons onto baking pan. Re-wet your hands (I like to keep a small bowl of cold water next to the baking pan) and use your fingers to lightly smash the cookies a bit so they lie flat on the pan.

Sprinkle the cookies lightly with sesame seeds.

Bake for 12 minutes. Let the cookies cool for 5 minutes on the pan, then slide them to a cooling rack.