Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Gradually mix in the flour, baking powder, and salt. Add milk and vanilla extract, and mix until the dough comes together.
Roll out the dough to 1/4-inch thickness on a lightly floured surface.
Cut out circles using a 2-inch round cutter, then cut out the center with a smaller cutter or bottle cap to create a ring shape.
Place on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden. Cool completely.
Spread shredded coconut evenly on a baking sheet and toast in the oven for 5–7 minutes, stirring halfway through, until golden brown.
Melt caramels, heavy cream, and salt in a saucepan over low heat, stirring until smooth.
Fold the toasted coconut into the caramel mixture.
Spread the caramel-coconut mixture on top of each cookie, pressing gently to adhere.
Melt the chocolate chips in the microwave or a double boiler. Dip the bottoms of each cookie into the melted chocolate, then drizzle more chocolate over the top.
Place cookies on parchment paper and chill for 10–15 minutes until the chocolate sets.
Prep Time: 30 minutes | Baking Time: 12 minutes | Total Time: 1 hour 15 minutes
Kcal: 190 kcal per cookie | Servings: 24 cookies
Tips:
Chill the dough before rolling to make it easier to handle.
Use a piping bag for a clean chocolate drizzle on top.
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