Step 1

*Place toasted coconut in a large pan and cook over low heat for 3-5 minutes, stirring frequently, until coconut is lightly browned.

Step 2

Line a baking sheet with parchment paper and spread Ritz cracker 2 inches apart. Set aside until ready to use.

Step 3

Combine caramel candies and heavy cream in a large, microwaveable bowl, and microwave in 30-second increments, stirring in between, until melted and smooth.

Step 4

Fold in toasted coconut until fully incorporated, then drop coconut caramel mixture onto Ritz crackers and spread into an even layer that covers the cracker.

Step 5

In a (completely dry) microwaveable bowl, microwave chocolate in 30-second increments, stirring in between, until melted and smooth. Let cool 5-10 minutes.

Step 6

Optional: transfer melted chocolate to a resealable plastic bag and snip off corner.

Step 7

Use a spoon or sandwich bag to drizzle (cooled) melted chocolate over cookies.

Step 8

Let set before serving or store in an air-tight container. Enjoy!