Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet for 5 to 7 minutes until golden brown. Stir halfway through.

In a medium saucepan, combine unwrapped caramels, butter, and 2 tablespoons of milk or cream. Heat over low, stirring until melted and smooth.

In a large mixing bowl, combine cooled toasted coconut and rolled oats. Pour in melted caramel and vanilla extract, stirring until well combined.

Using two tablespoons of the mixture, roll into balls and flatten slightly. Create a hole in the center of each cookie.

Melt chocolate chips in a microwave-safe bowl at 30-second intervals until smooth. Dip the bottom of each cookie in the chocolate and place on parchment paper.

Drizzle remaining chocolate over the tops and allow to set for 10-15 minutes at room temperature.

Enjoy your No-Bake Samoa Cookies or store in an airtight container.