Make the Shortbread Base:

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

• In a mixing bowl, cream together butter, salt, granulated sugar, and powdered sugar until smooth.

• Add milk and vanilla extract, and mix until well combined.

• Gradually stir in flour and baking soda until a dough forms.

• Roll the dough out on a floured surface to about 1/4-inch thick. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Use a smaller cutter to remove the center for the signature Samoas hole.

• Place the cookies on the prepared baking sheet and bake for 12-14 minutes, or until the edges are golden brown. Let them cool completely on a wire rack.

Prepare the Coconut Topping:

• In a large pan, toast the shredded coconut over medium heat, stirring frequently until it turns golden brown. Set aside to cool.

• In another pan, melt the caramels with heavy cream over low heat, stirring until smooth and fully melted.

• Once the caramels are melted, fold in the toasted coconut until evenly combined.

• Carefully spoon the caramel-coconut mixture onto each cooled shortbread cookie, spreading it evenly and pressing lightly.

Dip in Chocolate:

• In a microwave-safe bowl, melt the dark chocolate wafers with the oil in 20-30 second intervals, stirring in between, until smooth and fully melted.

• Dip the bottom of each cookie into the melted chocolate, coating it completely. Place the cookies on parchment paper and drizzle extra chocolate on top, or dip the edges in the chocolate.

• Allow the chocolate to set by letting the cookies sit at room temperature or chilling them in the fridge for 30 minutes.