Prepare the Cookies
Line a baking sheet with foil and arrange the fudge stripe shortbread cookies stripe-side up, spacing them out about 1-2 inches apart. Set aside.
Make the Caramel Coconut Topping
In a medium microwaveable bowl, combine the caramel bits and heavy cream. Microwave on HIGH for about 30 seconds, then stir. Continue microwaving in 15-20 second intervals, stirring after each, until the mixture is smooth and fully melted. Fold in the toasted coconut until evenly combined.
Assemble the Cookies
Working quickly, drop tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface. Repeat with the remaining cookies until all are topped.
Add the Chocolate Drizzle
In a small bowl, microwave the chocolate CandiQuik on HIGH for about 30 seconds, stirring until smooth. For easy drizzling, spoon the melted chocolate into a sandwich bag, seal out the air, and snip off a small corner to create a makeshift piping bag. Drizzle the chocolate over the cookies.
Set and Serve
Allow the cookies to set for about 15-20 minutes before serving. Store the cookies in an airtight container at room temperature.