Start by crushing your Keebler Shortbread Sandies in a food processor until they become fine crumbs. In a mixing bowl, combine the cookie crumbs with softened cream cheese until it forms a smooth, cohesive dough.

Roll the dough into balls, using about 2-3 tablespoons of the mixture for each truffle. Freeze these for about 30 minutes or until solid.

While your truffle balls are freezing, heat a skillet over medium heat and add the coconut flakes. Toast until golden brown, about 3-5 minutes.

In a saucepan over low heat, combine heavy cream and caramels. Stir gently for 5-7 minutes until melted, then fold in toasted coconut.

Retrieve the frozen truffle balls from the freezer and dip each into the caramel-coconut mixture, then place them back on the parchment-lined sheet.

Microwave chocolate in intervals until smooth. Drizzle over each caramel-coated truffle.

Chill in the refrigerator for at least 15 minutes before serving.