• Preheat the oven to 350 degrees.  Line a couple baking sheets with parchment and set aside.   
• In the bowl of a stand mixer, combine the softened butter and sugar.  Cream until smooth. 
• Add the vanilla and milk.  Mix until combined. 
• Add in the flour, baking powder and salt.  Mix thoroughly, scraping down the sides often.  
• Transfer the dough to a lightly floured work surface.  Roll the dough into a ¼ inch thick.
• Cut out 2 ½ inch circles and transfer to a baking sheet. Then cut a 1 inch circle from the center of each round cookie.  
• Repeat with the remaining dough, rerolling as many times as possible.  
• Transfer the cookies to the freezer for about 10 minutes.
• Bake in the preheated oven for approximately 10 minutes or until set.  Do not overbake.  Allow to cool completely before assembly.  

For the topping

• Toast the coconut in the preheated oven for about 10 minutes, stirring several times throughout the process to prevent burning.  Watch closely.  Remove from the oven and allow to cool.  
• Place the caramels and evaporated milk in a large frying pan.  Heat over low heat and stir frequently for approximately 10 minutes.  Caramel should be melted and smooth.  
• Using a spatula or knife, spread a layer of caramel over the top of each cooled cookie.  
• Add the toasted coconut to the remaining caramel.  Stir until well combined.  
• Allow to cool slightly. Using gloved hands, place about a tablespoon worth of the coconut caramel on top of each cookie, shaping it to the cookie.  As the caramel cools, it will harden.  Work quickly to finish the remaining cookies.  
• Melt the chocolate and vegetable oil in the microwave until smooth.  
• Dip the bottoms of the cookies in the melted chocolate and place on a piece of parchment to set.  
• Transfer the rest of the melted chocolate to a piping bag.  Drizzle over the cookies.