Toast the shredded coconut in a dry skillet set over medium heat. Stir frequently until the coconut develops a golden hue and fragrant aroma. Set aside and allow to cool fully.

In a large mixing bowl, combine the crushed cookies, toasted coconut, salt, and vanilla. Pour in the caramel sauce and mix thoroughly until the mixture is cohesive and can be easily shaped. If the mixture seems too crumbly, incorporate additional caramel in small increments until desired consistency is reached.

Scoop approximately one tablespoon of the mixture and shape it into a ball using your hands. Arrange each formed ball onto a tray lined with parchment paper. Transfer the tray to the freezer and chill for 20 to 30 minutes, or until firm.

Place the chocolate chips and coconut oil or butter (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is melted and smooth.

Using a fork or dipping tool, submerge each chilled bite into the melted chocolate, ensuring it is evenly coated. Allow any excess chocolate to drip off before returning each piece to the parchment-lined tray. Let the chocolate harden completely.

If desired, finish by drizzling additional caramel sauce over the set chocolate and sprinkling with a touch of extra toasted coconut.

Refrigerate the bites for an additional 10 minutes to fully set. Store any remaining pieces in a sealed container in the refrigerator.