Spread the unsweetened shredded coconut in a dry skillet over medium heat. Stir it frequently for about 5-7 minutes, or until golden brown and fragrant. Transfer to a plate and let cool.

In a small saucepan, combine the soft caramel candies and milk over low heat. Stir continuously until melted, about 5 minutes. Remove from heat and stir in vanilla extract and salt.

Add the cooled, toasted coconut to the melted caramel mixture and stir gently until fully coated.

Line a baking sheet with parchment paper. Drop mounds of the coconut-caramel mixture onto the sheet, flatten slightly, and shape into rounds. Let firm up.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20-second intervals until fully melted and smooth, about 1 minute total.

Dip the bottoms of each cookie into the melted chocolate. Return to the parchment-lined baking sheet and drizzle remaining chocolate over the tops.

Refrigerate for about 15-20 minutes or until the chocolate is firm. Store in an airtight container for up to three days or refrigerate for longer freshness.