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

In a medium saucepan over low heat, combine soft caramel candies with a splash of milk or heavy cream. Stir continuously until smooth, about 5 minutes.

Add the toasted coconut to the melted caramel mixture and stir until well-coated.

Prepare a parchment-lined baking sheet. Drop spoonfuls of the mixture onto the sheet, shaping each mound into rounds.

In a microwave-safe bowl, combine semi-sweet chocolate chips with coconut oil or butter. Microwave in 30-second intervals until completely melted.

Dip the bottom of each cookie in the melted chocolate, ensuring it's well-covered, and return to the parchment-lined sheet. Drizzle remaining chocolate over tops.

Place the baking sheet in the refrigerator for about 15–20 minutes, or until the chocolate is completely firm.