1️⃣ Prepare the Cookie Dough:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, and salt. Add cold butter and combine until the mixture is crumbly.

2️⃣ Add Liquids and Form Dough:

• Stir in the milk and vanilla extract until the dough comes together.

3️⃣ Roll and Cut the Dough:

1. Roll the dough out on a floured surface to about 1/4-inch thickness.
2. Cut into circles using a cookie cutter and create a smaller hole in the center.
3. Transfer the cookies to the prepared baking sheet.

4️⃣ Bake the Cookies:

• Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

5️⃣ Prepare the Caramel Coconut Topping:

1. Toast shredded coconut in a dry pan over medium heat until golden.
2. Melt the caramel candies with heavy cream in a saucepan over low heat, stirring until smooth.
3. Mix the toasted coconut into the melted caramel.

6️⃣ Top the Cookies:

• Spread the caramel-coconut mixture evenly over the cooled cookies. Let them set.

7️⃣ Add the Chocolate Coating:

1. Melt chocolate chips with coconut oil in a microwave or double boiler.
2. Dip the bottoms of the cookies in the melted chocolate and place them on parchment paper.
3. Drizzle chocolate over the tops in a zigzag pattern.

8️⃣ Set and Serve:

• Allow the cookies to set at room temperature or refrigerate for faster results. Enjoy!