In the bowl of a food processor, grind the cookies into a crumb consistency. In a medium bowl mix together the crumbs and the cream cheese at room temperature. Stir them until they are combined into a dough like consistency.
Roll the dough into balls. Mine was a little smaller than a ping pong ball. Place on a wax paper covered baking sheet and freeze for 30 minutes.
While the balls are freezing, place shredded coconut in a non-stick frying pan over medium heat. Stir until lightly browned and toasted. Watch the coconut carefully because it will burn easily.
Melt the chocolate in a medium-sized heat proof bowl in the microwave in 30 second intervals. Stirring in between until completely melted.
Once the dough balls are in the freezer for 30 minutes dip them in the melted chocolate. Place on a waxed paper covered baking sheet and sprinkle with toasted coconut. Repeat for remaining dough balls.
Place tray back in the freezer for chocolate to harden.
Take a few pieces of caramel candy chews in a small bowl with a few drops of half and half or milk. Microwave in 5-10 second intervals to melt, stirring in-between. Watch the caramel carefully because it will start to burn very easy (I burned my first batch.) With a spoon drizzle the caramel in zig-zags on top of the toasted coconut that is stuck on the chocolate coating. Let cool an enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/05/samoa-truffles/