you could also make this in cake form! if you did a bundt, it would really look like a big samoa :)
butter cake:
1 pkg plain white cake mix
1 cup whole milk
1 stick butter, melted and slightly cooled
3 large eggs
1 tsp. (or tbsp.) vanilla
1/2 tsp salt
-combine all ingredients well and bake at 350 for 20-23 minutes. when you take the cupcakes out of the oven, turn the temp up to 425 and then proceed to make the caramel coconut topping.
caramel coconut topping:
1 can sweetened condensed milk
1 (7 oz.) bag shredded coconut
1 tbsp vanilla extract.
1/4-1/2 cup heavy cream
1/2 tsp salt
-pour the sweetened condensed milk into a small pyrex dish, then place that dish into a bigger dish. pour water into the outside dish, about halfway up the side of the dish w/ the milk. cover the entire thing with foil and put in the oven for 45 minutes. at that time check the water level and add more water if necessary. bake another 45 minutes or until the milk has turned a rich caramel color. carefully remove from the oven and transfer caramel to a larger dish if necessary. add coconut, salt, and vanilla and enough heavy cream to get it to the consistency you want. top the cupcakes and spread evenly.
chocolate drizzle:
1/2 bag semi-sweet chocolate chips
about 1/4 cup heavy cream
-microwave chips in 30 second increments until melted. also microwave the heavy cream for about 30 seconds until slightly warm. pour small amounts into the chocolate and stir until smooth. keep adding cream until it's thin enough to drizzle, but don't make it too thin. you might need to keep microwaving in 10 second increments after you add the cream. transfer into a ziploc bag and seal. snip off the corner and drizzle over the cupcakes. chocolate will set after a few hours.