Cream the Base: In a stand mixer, cream together the softened unsalted butter and sugar until light and fluffy; this should take about 3-5 minutes.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Mixtures: Gradually add the dry mixture to the butter and sugar mixture in increments, mixing well after each addition until everything is well incorporated.

Add Moisture: Pour in the milk and vanilla extract. Mix until the dough forms a cohesive ball without being too sticky.

Chill the Dough: Divide the dough into two even halves, shape each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least one hour.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the Cookies: Roll out each disk of dough on a lightly floured surface to about 1/8-inch thick. Use a doughnut-shaped cutter to cut out cookies.

Bake: Bake for 10-12 minutes or until the edges turn golden brown. Transfer the cookies to a wire rack to cool completely.

Toast the Coconut: Spread the shredded coconut on a parchment-lined baking sheet and toast in the oven for about 10 minutes, stirring frequently until golden brown. Allow to cool.

Melt Caramels: In a double boiler, melt the soft caramels with 3 tablespoons of whole milk and 1/4 teaspoon salt until smooth.

Combine Coconut and Caramel: Mix about 3/4 of the melted caramel into the cooled toasted coconut.

Assemble: Spread the remaining caramel over the cooled cookies and press the coconut mixture onto the caramel-coated cookies. Cool for at least 30 minutes.

Finish with Chocolate: Melt the dark chocolate in a double boiler or microwave, dip the bottoms of each cookie in the melted chocolate, and drizzle more melted chocolate over the tops.

Set the Chocolate: Let the chocolate set completely before serving or storing.