Begin by spreading the unsweetened shredded coconut evenly on a dry skillet over medium heat. Stir frequently for about 5-7 minutes, or until the coconut turns golden brown.

In a small saucepan over low heat, combine the soft caramel candies and milk or heavy cream. Stir until smooth and bubbling, about 5 minutes.

Pour the toasted coconut into the melted caramel mixture and mix well until evenly combined.

Spoon small amounts of the mixture onto a parchment-lined baking sheet and flatten each mound into a round shape.

In a microwave-safe bowl, combine the chocolate chips and coconut oil or butter. Heat in 20-second intervals until smooth, about 1-2 minutes.

Dip the bottom of each cookie into the melted chocolate and drizzle the remaining chocolate over the top.

Refrigerate the cookies for about 15-20 minutes until the chocolate has set.