1. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 5–7 minutes. Remove from heat and let cool.

2. In a large mixing bowl, combine the toasted coconut with the caramel sauce and vanilla extract. Stir until the coconut is evenly coated.

3. Scoop the mixture into small mounds using a cookie scoop or spoon and place them on a parchment-lined baking sheet. Gently flatten into cookie shapes.

4. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

5. Drizzle the melted chocolate over each cookie. Optionally, dip the bottoms into chocolate for an extra layer.

6. Sprinkle a pinch of sea salt on top (optional) and refrigerate the cookies for at least 30 minutes until set.

7. Store in an airtight container in the fridge for up to a week or freeze for up to 2 months.