Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract.

Using a wooden spoon or rubber spatula, gradually mix in the flour and salt until a dough forms. Chill in the fridge for 10-15 minutes tightly wrapped in plastic wrap.

Roll out the dough on a floured surface to about ¼-inch thickness.Use a round cookie cutter (or a glass) to cut out circles. Use a smaller cutter to make a hole in the center of each cookie.

Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.

Spread the shredded coconut evenly on a baking sheet.

Toast in the oven at 350°F (160°C) for 5–10 minutes, stirring every 2-3 minutes, until golden brown. Keep an eye on it to prevent burning! (May take longer depending on how big your baking sheet is, thus how thick the layer of coconut is spread)

Melt the caramels and heavy cream in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.

Stir in the vanilla extract.

Mix the toasted coconut into the melted caramel until well combined.

Spread a thin layer of the caramel-coconut mixture onto each cookie.

Let the cookies sit for about 15 minutes to set slightly.

Meanwhile, melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth.

Dip the bottom of each cookie into the melted chocolate and place them on parchment paper.

Use a spoon or piping bag to drizzle chocolate over the top of each cookie. If the chocolate has begun to cool and is difficult to drizzle, microwave for 10-15 seconds and stir in a tablespoon of coconut oil for easier drizzling.

Allow the cookies to set at room temperature or place them in the fridge for faster setting. Enjoy!