Toast the shredded coconut in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until golden brown. Remove from heat.

Core the apples and slice into 1/2-inch thick rings. Brush both sides of the slices with lemon juice to prevent enzymatic browning.

In a small mixing bowl, combine the toasted coconut and caramel sauce, stirring until the coconut is thoroughly coated and the mixture is tacky.

Spread approximately 1 to 2 tablespoons of the coconut-caramel mixture onto the top surface of each apple ring, pressing down slightly to adhere.

Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until completely smooth.

Place the apple rings on a parchment-lined tray. Drizzle the melted chocolate over the coconut layer in a zigzag pattern.

Optional: Dip the bottom of each apple ring into the remaining melted chocolate for a more authentic cookie experience.

Refrigerate the rings for 10 to 15 minutes to allow the chocolate and caramel to set before serving.