In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the vanilla extract and mix well. Gradually add flour and salt, mixing until a soft dough forms.

Roll out the dough to about 1/4 inch thickness.

Using a large round cutter, cut out donut shapes and place them on parchment-lined baking sheets.

Preheat your oven to 350°F (175°C).

Bake the cookie rings for 12-15 minutes until the edges are just turning golden.

Remove from the oven and let cool completely on a wire rack.

Spread the shredded coconut on a baking sheet and toast in the oven at 300°F for 10-15 minutes, stirring every 3-4 minutes.

In a medium saucepan, melt the sugar over medium heat while stirring until golden amber.

Add the butter and stir until melted, then slowly pour in the heavy cream while stirring, and cook for 2-3 minutes until smooth.

Fold in the toasted coconut.

Spread the caramel coconut mixture generously over each cooled cookie.

Allow the caramel to set for about 30 minutes at room temperature or 15 minutes in the refrigerator.

Melt the chocolate chips in a double boiler or microwave in 30-second intervals until smooth.

Dip the bottom of each cookie in the melted chocolate and place them on parchment paper.

Drizzle the remaining chocolate over the tops in a decorative pattern.

Allow the chocolate to set completely before serving.