In a stand mixer, cream together the softened unsalted butter and sugar until light and fluffy (about 3-5 minutes).

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry mixture to the butter and sugar mixture until well incorporated.

Pour in the milk and vanilla extract; mix until a cohesive dough forms.

Divide the cookie dough, shape each half into a disk, wrap in plastic wrap, and chill for at least one hour.

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

Roll out the dough to 1/8-inch thick, cut out cookies, and place them on the baking sheet.

Bake for 10-12 minutes until the edges are golden; cool on a wire rack.

Spread shredded coconut on a baking sheet and toast in the oven for about 10 minutes, stirring frequently.

Melt soft caramels, 3 tablespoons of whole milk, and 1/4 teaspoon of salt in a double boiler until smooth.

Mix 3/4 of the melted caramel with cooled toasted coconut.

Spread the remaining caramel on cooled cookies, press coconut mixture onto cookies, and cool for at least 30 minutes.

Melt dark chocolate and dip cookie bottoms, drizzle more chocolate on top, and let the chocolate set before serving.