To make the cookies, combine shredded coconut, oat flour, cashew butter, honey, and water. Be sure to mix well. If consistency is a bit thick, slowly add a bit more water.
Carefully cut into donut-like shape with smaller circles cut into the cookie cut out. Place in fridge while creating the caramel and chocolate toppings.
In a microwave-safe bowl, combine the honey and shredded coconut to make the caramel. Place in microwave on high for 1 minute. Mix immediately and set aside. Honey will have bubbled and will create a caramel-like texture.
To make the chocolate topping, place coconut oil, cocoa powder, and chocolate chips in a microwave-safe bowl. Microwave and mix until fully incorporated and smooth.
Remove cold cookies from the fridge. Place the caramel topping on top. Dip the bottom of the cookie into chocolate mixture by using a fork, and drizzle more chocolate on top. Store in fridge on parchment paper.