Toast the Coconut: Preheat your oven to 300°F (150°C). Spread the shredded coconut evenly across a foil-lined baking sheet. Bake for 5 minutes, then stir. Bake for another 5-7 minutes, stir again, and finish baking for a final 3-5 minutes until evenly golden brown. Remove from the oven and let cool.

Prepare the Base: Line a large baking sheet with parchment paper or aluminum foil. Arrange the Fudge Stripe shortbread cookies with the striped side facing up (solid chocolate side down), spacing them about 1 to 2 inches apart.

Melt the Caramel: In a medium microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 seconds. Stir well. Return to the microwave for an additional 15-20 seconds. Stir until the caramel is completely smooth and velvety.

Mix the Topping: Immediately fold the toasted coconut into the melted caramel mixture until the coconut is thoroughly and evenly coated.

Top the Cookies: Working quickly before the caramel sets, spoon about one tablespoon of the coconut-caramel mixture onto the top of each Fudge Stripe cookie. Use your fingers or the back of the spoon to spread the mixture evenly to the edges.

Drizzle the Chocolate: In a separate small microwave-safe bowl, heat the chocolate CandiQuik in 30-second increments, stirring in between, until fully melted and smooth. Transfer the melted chocolate to a sandwich bag, seal it, and snip a very small corner off the tip. Drizzle the chocolate back and forth across the tops of the cookies.

Set and Serve: Allow the chocolate drizzle and caramel to set completely at room temperature for 15 to 20 minutes before serving. Store in an airtight container separated by parchment paper.