Heat the oven to 350°F and line a baking sheet with parchment.

The oven should be fully hot before baking.

Mix the butter, sugar, salt, and vanilla until smooth.

The mixture should look creamy and soft.

Add the flour and mix until a firm dough forms.

The dough should hold together and not feel sticky.

Roll the dough to about 1/4 inch thick.

Cut large circles, then cut out the centers to make rings.

Place the rings on the baking sheet and bake for 10 to 14 minutes.

The edges should look lightly golden, not dark.

Let the cookies cool completely on a rack.

They should feel firm and crisp once cool.

Toast the shredded coconut in the oven until lightly golden.

Stir once or twice so it browns evenly.

Mix the toasted coconut with the caramel.

It should be sticky and thick enough to spoon.

Spread the coconut mixture on top of each cookie ring.

Press it down gently so it stays in place.

Dip the bottoms of the cookies in melted chocolate.

Place them back on parchment until the chocolate sets.

Drizzle the remaining chocolate over the tops.

Let the cookies rest until all chocolate is firm.