In a microwave-safe bowl, combine the soft caramels and milk. Microwave in 30-second intervals, stirring in between, until the caramels are completely melted and smooth. This should take about 1-2 minutes.
Once the caramel is melted, add the sweetened shredded coconut and a pinch of salt. Stir until the coconut is fully coated with the caramel mixture.
Using a cookie scoop or tablespoon, portion out the coconut-caramel mixture and roll them into balls. Place the formed truffles onto a baking sheet lined with parchment paper. Once all the mixture is used, refrigerate the truffles for about 30 minutes to set.
While the truffles are chilling, melt the chocolate candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring after each until smooth and fully melted.
Once the truffles have set, dip each one into the melted chocolate using a fork or dipping tool. Let any excess chocolate drip off before returning them to the parchment-lined baking sheet.
After all truffles are coated in chocolate, place them back in the refrigerator for another 15-20 minutes to allow the chocolate to harden.
