Begin by preheating a skillet over medium heat. Add the unsweetened shredded coconut to the skillet and toast it, stirring frequently for about 3-5 minutes until the coconut turns golden brown and fragrant. Keep a close eye on it to prevent burning. Once toasted, remove from heat and set aside to cool.

In a saucepan, combine the soft caramel candies and milk (or heavy cream) over low heat. Stir continuously for about 5 minutes, or until the mixture is smooth and fully melted. Once melted, add a splash of vanilla extract and a pinch of sea salt. Keep stirring until everything is well incorporated.

Gently fold the toasted coconut into the melted caramel in the saucepan. Stir until the coconut is completely coated in the sticky caramel mixture, which should take about 1-2 minutes.

Lay a sheet of parchment paper on a baking sheet. Using a spoon or a cookie scoop, drop generous spoonfuls of the caramel-coconut mixture onto the parchment. Flatten each mound slightly with the back of the spoon or your fingers to form round cookies.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or butter). Heat them in the microwave in 30-second intervals, stirring in between, until smooth and melted, about 1-2 minutes total.

Once the chocolate is melted, take each cookie from the parchment and dip the bottom in the chocolate, allowing any excess to drip off. Return the cookies to the parchment paper and drizzle more melted chocolate on top.

Place the baking sheet in the refrigerator for about 15-20 minutes, allowing the chocolate to firm up completely. After they’ve set, let them come to room temperature before serving.