Step 1: Preheat the Oven
1. Preheat: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Make the Cookie Base
1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add Vanilla: Mix in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Shape the Cookies
1. Form the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.
2. Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Step 4: Prepare the Topping
1. Toast Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently. Remove from heat and set aside.
2. Melt Caramels: In a saucepan over low heat, combine the caramel candies and milk. Stir until melted and smooth. Mix in the toasted coconut until well combined.

Step 5: Assemble the Cookies
1. Top Cookies: Spoon the caramel-coconut mixture onto each cooled cookie, spreading it evenly to cover the top.
2. Cool: Allow the cookies to cool and set for about 30 minutes.

Step 6: Drizzle with Chocolate
1. Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
2. Drizzle: Use a fork or piping bag to drizzle the melted chocolate over the topped cookies.

Step 7: Let Set
1. Cool Completely: Allow the chocolate to set completely at room temperature or in the refrigerator.