Start by brewing 2 cups of your favorite coffee and allow it to cool to room temperature. Once cooled, transfer the coffee to the refrigerator and chill for at least 30 minutes.

Dip the rims of four tall glasses into a dish filled with caramel sauce, making sure to coat the edges thoroughly. Next, roll the caramel-coated rims in toasted shredded coconut until evenly covered.

Inside each prepared glass, add 1 tablespoon of caramel sauce. Use a spoon to gently swirl the sauce around the bottom.

Pour 1 cup of the chilled brewed coffee into each glass, allowing it to mix with the caramel sauce at the bottom.

Fill each glass with ice cubes, leaving a little room at the top for coconut milk.

Top each glass generously with whipped cream.

Finally, finish off each drink with an elegant drizzle of chocolate sauce over the whipped cream.

Optionally, garnish with a Samoas cookie on the side of each glass.