Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the vanilla extract, baking soda, and salt, mixing until combined. Gradually add the flour, mixing until a dough forms.

Roll the dough out on a floured surface to about 1/4 inch thick. Use a cookie cutter to cut out circles and place them on a baking sheet lined with parchment paper.

Use a smaller cookie cutter or a knife to cut out the center of each cookie to create a ring.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow to cool completely.

In a large skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently. Remove from heat.

In a small saucepan, heat the caramel sauce and milk until smooth. Stir in the toasted coconut until well combined.

Spread the caramel coconut mixture over the cooled cookies, ensuring an even layer.

In a double boiler, melt the chocolate chips and coconut oil together until smooth.

Drizzle the melted chocolate over the cookies using a fork or piping bag. Allow the chocolate to set before serving.