Melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate if desired.

Meanwhile, preheat oven to 300 degrees. Place caramels back to back on a parchment lined baking sheet. Warm for a few minutes (about 4), until melted. Fold parchment over the softened caramels and roll out to 1/8 inch thick square. Using the same small cookie cutter you used for the CFL roll out sugar cookie recipe, cut out 10 shapes. Place on top of the cookie.

Drop the caramel coated cookie into the melted chocolate, flip over, and then place the dipped cookies on either a silicone mat or waxed paper to dry.