Preparation:

1: Make the Filling

1. In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Add the caramel sauce and mix until fully combined.
3. Fold in the crushed shortbread cookies or graham crackers until the mixture forms a dough-like consistency.
4. Chill the mixture in the refrigerator for 1-2 hours, or until firm enough to scoop.

2: Shape the Truffles

1. Scoop the mixture into 1-inch balls and roll them between your hands to form smooth spheres.
2. Place the balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up.

3: Prepare the Coating

1. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Add the coconut oil or shortening for a thinner, shinier coating if desired.

4: Coat the Truffles

1. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it is fully coated.
2. Place the coated truffles back onto the parchment-lined baking sheet.

5: Add the Toppings

1. Immediately sprinkle toasted shredded coconut over the truffles while the chocolate is still wet.
2. Drizzle caramel sauce and melted chocolate over the top for a decorative finish.

6: Chill and Serve

1. Refrigerate the truffles for at least 30 minutes, or until the chocolate is set.
2. Serve chilled or at room temperature and enjoy these decadent treats!