Coconut Caramel Cookies

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Spread coconut over prepared baking sheet. Bake in preheated oven until it just starts to brown, about 10 minutes.

Combine caramel and milk in a microwaveable bowl. Microwave the mixture at 50% power for 1 minute and then stir. Repeat until both ingredients are completely incorporated.

Spread a dollop of the caramel onto each Pretzel Crisps®. Pour the rest of the caramel into the toasted coconut and stir until well combined. Now dollop this new coconut mixture onto the Pretzel Crisps®.

Melt the chocolate in a double boiler and use a spoon to drizzle the chocolate onto the top of each coconut mound. Let set and harden, then enjoy.