Spread the unsweetened shredded coconut on a dry skillet over medium heat. Stir frequently for 5-7 minutes until the coconut turns golden brown and fragrant.
Transfer the toasted coconut to a plate and allow it to cool.
In a small saucepan over low heat, combine the soft caramel candies and heavy cream. Stir continuously until the mixture is completely smooth.
Remove from heat and stir in the vanilla bean paste and salt.
Pour the toasted coconut into the caramel mixture and stir until every strand is coated.
Using a tablespoon or small cookie scoop, drop mounds of the coconut-caramel mixture onto a parchment-lined baking sheet.
While still warm, use your fingers (slightly dampened to prevent sticking) to gently flatten and shape the mounds into rounds.
In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil.
Dip the bottoms of each cookie into the melted chocolate and place back on the parchment paper.
Drizzle the remaining chocolate across the tops of the cookies.
Allow the cookies to set completely before serving.
