Preheat Oven to 300°F

Spread Coconut evenly on a parchment lined baking sheet & toast for 20 minutes, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside

Unwrap Caramels. Place in a large microwave safe bowl with Milk & Salt. Cook on High 3-4 minutes stirring occasionally.

When smooth, fold in Toasted Coconut with spatula

Using the spatula spread topping on cooled cookies, using about 2-3 tsp per cookie.

Reheat Caramel for a few seconds if it gets too firm to work with.

While topping sets up, Melt Chocolate in a small bowl.

Dip the base of each cookie in chocolate.

With remaining Chocolate put in a ziplock bag with the corner snipped off and drizzle each cookie. Makes about 3 1/2-4 Dozen Cookies. **Extremely Time Consuming, But HIGHLY Addictive (:**