Make the Cookies:

1. Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy.
2. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed butter in three increments, mixing well between each addition.
3. Add Milk and Vanilla: Blend in milk and vanilla until the dough starts to come together.
4. Chill Dough: Divide dough into two disks, wrap in plastic, and refrigerate for 1 hour.
5. Preheat Oven: Heat oven to 350°F (175°C).
6. Roll and Cut: Roll dough onto a floured surface to 1/4-inch thickness. Use a doughnut-shaped cutter to cut cookies. Place on a baking sheet lined with parchment paper.
7. Bake: Bake cookies for 10–12 minutes or until lightly golden. Cool completely on a wire rack.

Make the Coconut Topping:

1. Toast Coconut: Spread shredded coconut on a baking sheet and toast in the oven at 350°F for 8–10 minutes, stirring frequently, until golden brown.
2. Prepare Caramel Mixture: In a double boiler, melt caramels with milk and salt until smooth. Reserve 1/4 of the caramel mixture.
3. Combine with Coconut: Mix 3/4 of the melted caramel with the toasted coconut until evenly coated.

Assemble the Cookies:

1. Spread Caramel: Spread the reserved caramel on the tops of the cooled cookies.
2. Add Coconut Topping: Press the caramel-coconut mixture onto each cookie in an even layer.
3. Dip and Drizzle Chocolate: Melt dark chocolate in a double boiler. Dip the bottoms of the cookies in chocolate and place on parchment to set. Drizzle the tops with chocolate.
4. Harden: Allow cookies to set completely at room temperature or in the refrigerator before serving.