Preheat the oven to 350°F (175°C).

Cream together the softened butter and sugar in a mixer until light and fluffy.

Add vanilla extract and mix well.

Sift together the flour and salt, then gradually add it to the creamed mixture.

Fold in the toasted coconut until evenly incorporated.

Roll the dough into balls and place them on a lined baking sheet, pressing to form flat discs.

Bake for 12-15 minutes or until the edges are golden brown.

While the cookies cool, prepare the caramel coconut topping.

In a saucepan over medium heat, combine sweetened condensed milk and toasted coconut, stirring constantly until slightly thickened.

Spread the caramel coconut mixture over the cooled cookies.

Melt the chocolate chips and coconut oil together until smooth, then dip the bottoms of the cookies in the chocolate, letting the excess drip off.

Place the cookies on a wire rack to set and cool completely before serving.