Spread the coconut on a baking sheet and place in a 350 degree oven for about 15 minutes to toast it. Keep a very close eye on it and stir it frequently to ensure even browning and that it doesn’t burn.

Remove and let cool.

In a food processor, pulse the cookies until they are fine crumbs.

Set aside.

Unwrap the caramels and place in a medium sized saucepan and melt over low heat, stirring often to prevent burning. Once they are melted, add the condensed milk, salt and coconut. Stir until well mixed.

Add in the cookie crumbs, and use a very sturdy spoon as the mixture is quite thick and difficult to stir.

Once combined, scoop into rounded teaspoon sizes and place the balls on a parchment lined cookie tray.

Place in the freezer for about 30 minutes for the truffles to solidify a bit.

In a microwave safe bowl, place the chocolate chips and coconut oil, in short time increments, melt the chocolate, stirring at each pause until it’s smooth and creamy.

Take each truffle and dip the bottom portion into the chocolate and place back on the parchment lined tray to allow it to harden.

Once all the truffles are dipped, take the remaining chocolate and place in a ziploc bag and cut a very small corner off and drizzle the remaining chocolate over the tops of each truffle.

Once they are all coated, let sit for about 20-30 to allow the chocolate to harden.