Ingredients: One 12 ounce bag semi-sweet chocolate chips; 2 tsp. coconut oil; 2 cups shredded sweetened coconut flakes; 20 Caramel Coconut OREO cookies.
Directions: Line a cookie sheet with parchment paper. Break each cookies into quarters. Place 16 of them into a large mixing bowl, receiving 4. Place the coconut flakes onto a foil lined pan fitted for the toaster oven. Toast on light setting for 3 minutes, or until golden on top. Place the chocolate chips and coconut oil into a medium size heat safe bowl. Microwave for 60 seconds. Stir. Microwave chips in 30 second intervals until melted. Stir until smooth. Pour chocolate into the bowl with the cookies. Stir until the all the cookies are coated with chocolate. Use a spatula to spread the chocolate and cookie mixture over half the cookie sheet. Top with the toasted coconut and remaining cookie pieces. Place in the refrigerator to cool. When hardened, break into pieces or use a serrated knife to cut into squares or rectangles.