Start by heating a skillet over medium heat. Add the unsweetened shredded coconut and toast it for about 3–5 minutes, stirring frequently, until it turns golden brown and fragrant. Once toasted, transfer it to a plate and let it cool completely.

In a medium saucepan, combine the soft caramel candies and milk or heavy cream. Place the saucepan over low heat, stirring consistently for about 5 minutes until the mixture is smooth and fully melted. Stir in the vanilla extract and a pinch of salt.

Remove the saucepan from heat and fold the cooled, toasted coconut into the caramel mixture. Mix thoroughly until the coconut is evenly coated.

Prepare a baking sheet by lining it with parchment paper. Using a spoon, drop spoonfuls of the caramel-coconut mixture onto the lined sheet, pressing them flat to form cookie shapes.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil or butter. Heat in the microwave in 20-second intervals, stirring after each until smooth and melted.

Dip the bottom of each cookie into the melted chocolate, ensuring it is fully coated. Place dipped cookies back on the baking sheet, and drizzle remaining chocolate over the tops.

Transfer the baking sheet to the refrigerator and chill for 15–20 minutes, or until the chocolate has firmly set.