Begin by preheating a skillet over medium heat. Add the unsweetened shredded coconut and toast for about 3-5 minutes, stirring frequently until golden brown.

In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil or butter. Heat in 20-30 second intervals until fully melted.

Place soft caramel candies and milk or heavy cream in a saucepan. Heat over low heat until completely smooth, about 5-7 minutes. Stir in vanilla extract and a pinch of salt.

Fold toasted coconut into the melted caramel until thoroughly coated.

Drop spoonfuls of the caramel-coconut mixture onto the chocolate bases, flattening them slightly to adhere.

Drizzle remaining melted chocolate over the caramel-coconut cookies using a spoon or piping bag.

Transfer to the refrigerator to chill for 15-20 minutes until the chocolate sets. Serve chilled or at room temperature.