Beat the butter with an electric mixer until pale and fluffy. Add the powdered sugar and beat for 2 minutes, until well combined. Add the vanilla and combine.

In a separate bowl, combine the flour and salt. Add the butter mixture and mix until the dough sticks together when pinched. Shape into a ball, wrap in plastic wrap and chill in the fridge until firm, about 1 hour.

Roll the dough out on a floured surface to 1/8 inch thick. Use a circular 2-inch round cookie cutter to cut out rounds, then use a circular 1-inch round cookie cutter (or a bottle cap!) to cut out the centers.

Place on a baking sheet lined with parchment paper. Bake at 325F for 13-15 minutes. Cool on the pan for 15 minutes, then transfer to a wire rack and cool completely.

Scatter the coconut flakes on a baking sheet lined with parchment paper. Bake at 350F for 10 minutes, until toasted. Make sure to stir the coconut every few minutes, to prevent it from burning on the edges. Set aside.

Place the caramels, milk and salt in a pan over low heat. Mix constantly until fully melted. Remove from the heat and combine ¾ of the caramel with the toasted coconut in a bowl.

Spread the remaining caramel on top of the cookies and press the coconut mixture on top. Cool the cookies for 30 minutes.

Dip the bottom of the cookies into the melted dark chocolate and place on a baking sheet lined with parchment paper. Drizzle more chocolate onto the tops of the cookies, then place them in the fridge until the chocolate has set, about 30 minutes.