In a skillet over medium heat, add the unsweetened shredded coconut. Toast the coconut for about 3–5 minutes, stirring frequently, until it turns golden brown and releases a fragrant aroma.

In a saucepan over low heat, combine the soft caramel candies and milk or heavy cream. Stir the mixture gently for about 5–7 minutes until the caramels melt completely and the mixture is smooth and creamy.

Stir the toasted coconut into the melted caramel mixture until every strand is well-coated.

Using a spoon, scoop out mounds of the coconut-caramel mixture and place them on a parchment-lined baking sheet. Flatten each mound gently with the back of the spoon.

In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Heat the mixture in 20-second intervals, stirring in between, until it is completely smooth.

Take each shaped cookie and dip the bottom into the melted chocolate, ensuring it’s fully coated. Drizzle any remaining chocolate over the tops.

Refrigerate the cookies for about 15–20 minutes, or until the chocolate is firm to the touch.