Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.

Mix the dry ingredients. In a medium bowl, whisk together the all-purpose flour and sugar. This ensures the dry ingredients are well mixed before combining them with the wet ingredients.

Cream the butter. In a large bowl, use an electric mixer to beat the unsalted butter and vanilla extract together until the mixture is light and fluffy. By beating the butter and vanilla, you incorporate air into the dough, which results in a soft and delicate texture.

Combine the ingredients. Gradually add the dry mixture into the creamed butter, mixing until a dough forms. It should be thick and slightly crumbly.

Press the dough into the baking sheet. Place the dough onto the prepared baking sheet, then gently press it down to form an even layer. Use your hands or a flat tool like a spatula to smooth out the dough. Bake the dough for 12 to 15 minutes, or until the edges are lightly browned and golden. Once baked, remove it from the oven and let it cool slightly.

Prepare the caramel. In a small saucepan, melt the caramel candies (or use pre-made caramel sauce) with milk over medium heat, stirring occasionally until the mixture is smooth and spreadable.

Spread the caramel. Once the cookie base has cooled slightly, pour the smooth caramel over the base and spread it evenly. Be sure to cover the entire surface.

Toast the coconut. In a dry skillet over medium heat, add the shredded coconut. Stir occasionally, allowing it to brown evenly. This should only take 2-3 minutes. Once the coconut is golden and fragrant, remove it from the heat and set it aside to cool.

Add the coconut to the caramel layer. Distribute the toasted coconut evenly across the caramel layer, gently pressing it down to ensure it sticks.

Melt the chocolate. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave the chocolate in 30-second bursts, stirring in between, until it reaches a smooth, fully melted consistency.

Drizzle the chocolate. Once the chocolate is melted, drizzle it generously over the coconut layer. You can use a spoon or a piping bag to create beautiful swirls of chocolate.

Chill the cookies. Place the tray in the fridge and let the cookies set for at least 1 hour, or until the chocolate hardens completely. You can speed up the process by placing the tray in the freezer for about 20 minutes.

Once the chocolate is set and everything is firm, remove the tray from the fridge. Use a sharp knife to cut the caramel delights into squares or rectangles, depending on your preference.