Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the softened butter and sugar until creamy and smooth. Add the vanilla extract and half-and-half, mixing until combined. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms.

Shape the Cookies: Divide the dough into 24 small portions. Roll each portion into a ball, then flatten with your fingers or a glass to form a round cookie. Use a small round cutter or the handle of a spoon to make a hole in the center of each cookie, forming a ring.

Bake the Cookies: Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

Prepare the Topping: In a large saucepan over low heat, melt the caramels with the evaporated milk, stirring occasionally until smooth. While the caramels melt, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until golden and fragrant.

Assemble the Cookies: Once the cookies have cooled, spread a thin layer of the caramel mixture on top of each cookie, followed by a generous amount of toasted coconut. Press the coconut down gently to ensure it sticks.

Chocolate Drizzle: In a microwave-safe bowl, melt the dark chocolate wafers with the vegetable oil or shortening, stirring until smooth. Drizzle the melted chocolate over the tops of the cookies or dip the bottoms of the cookies into the chocolate.