Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment.
Pour a majority of the caramel into the toasted coconut. Reserve just about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined.
Add a thin layer of the reserved caramel to the shortbread cookie then add a mound of the coconut mixture to each cookie ring, pressing it down slightly.