Prepare Shortbread Dough: Start by crushing your shortbread cookies into fine crumbs. Combine them with softened cream cheese in a bowl until a dough forms that’s pliable yet holds together well.

Shape and Freeze: Roll 2-3 tablespoons of the dough into balls using your hands. Place the balls on a parchment-lined baking sheet and pop them in the freezer for about 30 minutes until solid.

Toast Coconut Flakes: In a skillet over medium heat, toast the coconut flakes until they turn golden brown, stirring frequently to prevent burning. Once toasted, set them aside to cool completely.

Make Caramel Mixture: In a saucepan, heat the heavy cream over medium heat. Add the caramels and stir until they melt completely and the mixture is smooth, then fold in a generous portion of the toasted coconut.

Coat Truffles: Take each frozen dough ball and roll it in the caramel-coconut mixture until fully coated. Place them back onto the parchment-lined baking sheet.

Add Chocolate Drizzle: Melt your choice of chocolate in the microwave, using short intervals to avoid burning. Once melted, drizzle the chocolate over the coated truffles for a delightful finish.

Chill and Serve: Keep the truffles in the refrigerator until it's time to serve them. Allow them to soften slightly at room temperature before indulging in their wondrous flavors.