In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.

Gradually add the flour and salt, mixing on low speed just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-45 minutes.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Cut out 2-inch circles, then use a smaller cutter to remove the center, creating a donut shape.

Place cookies on the prepared baking sheets and bake for 10-12 minutes until the edges are lightly golden. Let cool completely on wire racks.

Spread the shredded coconut on a baking sheet and toast in the 300°F (150°C) oven for 15-20 minutes, stirring frequently, until golden brown. Let cool.

In a microwave-safe bowl, combine the unwrapped caramels, heavy cream, and a pinch of salt. Microwave in 30-second intervals, stirring until completely smooth and melted.

Reserve 1/4 cup of the plain melted caramel. Pour the remaining caramel over the toasted coconut and fold until the coconut is completely coated.

Spread a very thin layer of the reserved plain caramel over the top of each cooled cookie. Then, press generous spoonfuls of the sticky caramel-coconut mixture onto each cookie, shaping it around the center hole.

In a separate microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals until smooth.

Dip the bottom of each coconut-topped cookie into the melted chocolate and place on a parchment-lined pan. Transfer the remaining chocolate to a piping bag or zip-top bag, snip the corner, and heavily drizzle over the tops of the cookies.

Let cookies set at room temperature or in the refrigerator until the chocolate is firm before serving.