Spread the shredded coconut on a dry skillet over medium heat. Stir frequently until golden brown and fragrant (about 5–7 minutes). Transfer to a plate to cool.

In a small saucepan over low heat, combine the caramel candies and milk. Stir continuously until smooth. Remove from heat and stir in the vanilla and salt.

Pour the toasted coconut into the caramel mixture and stir until fully coated.

Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet. Use your fingers to gently flatten and shape into rounds.

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

Dip the bottom of each cookie into the melted chocolate, place back on the parchment, and drizzle remaining chocolate over the tops.

Refrigerate for 15–20 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.