In a large pot over medium heat, combine the milk, butter, and caramels. Stir frequently until everything is melted and smooth, ensuring the mixture does not boil.

Once the caramel is fully melted, add 4 cups of shredded coconut. Mix well to coat the coconut evenly with the caramel. Add more coconut as needed until all the coconut is well covered but not too wet, to avoid overly gooey macaroons.

Scoop spoonfuls of about 1.5 tablespoons of the mixture onto parchment paper or a nonstick liner.

Allow the macaroons to cool completely.

In a small bowl, melt the chocolate according to package directions.

Dip the bottoms of each macaroon into the melted chocolate. Place them back onto the parchment paper to set.

Drizzle with additional melted chocolate and sprinkle with sea salt.

Let the cookies firm up completely before serving. Store at room temperature in an airtight container.