Begin by crushing your Keebler shortbread cookies into fine crumbs using a food processor or rolling pin; combine the cookie crumbs with softened cream cheese until a smooth dough forms.

Once the dough is ready, roll it into balls about 2-3 tablespoons in size and arrange them on a parchment-lined baking sheet. Freeze for about 30 minutes.

In a skillet over medium heat, add coconut flakes and toast them until golden brown, stirring frequently. Remove from heat and let cool.

In a small saucepan over low heat, combine heavy cream and caramels. Stir until melted and smooth, then mix in cooled toasted coconut.

Dip each frozen truffle ball into the warm caramel-coconut mixture, ensuring they are coated. Return to the baking sheet.

Melt the chocolate in a microwave-safe bowl and drizzle it over each caramel-coated truffle. Let set for 15-20 minutes.

Chill the finished truffles in the refrigerator for an additional 15 minutes before serving.