Line a baking sheet with parchment paper and set aside.

In a medium saucepan, combine the fresh raspberries, coconut milk, coconut butter, maple syrup, and sugar (if using). Heat over medium-low for about 5 minutes, stirring frequently, until the mixture thickens into a sauce-like consistency. Bring it to a soft boil for 1 minute, stirring constantly to avoid burning.

Remove the saucepan from heat and stir in the quick-cooking oats until fully combined.

Use a cookie scoop to portion out 12 cookie dough balls. Flatten and shape them into rounds using the bottom of a measuring cup. Place the cookies on the prepared baking sheet and freeze for 10 minutes.

Melt the white chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each, until smooth and glossy.

Remove the cookies from the freezer and dip each one into the melted white chocolate, ensuring an even coat. Place them back on the baking sheet and freeze for another 10 minutes to set the coating.