Preheat oven to 350 degrees. Lightly spray 2 small mini muffin tins (or one large) with non-stick spray.

In the bowl of a food processor, add the flour, xanthan gum, sugar, the 6 tablespoons butter (cold and diced) and the vanilla extract. Pulse until the dough is combined and forms into a ball.

Transfer the dough evenly into the 24 prepared muffin cups and press into the bottom. Bake for 10-14 minutes or until they start to brown slightly around the edges. When the cookies come out of the oven, use a rounded measuring spoon press a well into the cookie crust. Cool completely before adding the toppings.

While the shortbread is cooling, toast the coconut in a skillet over low heat until slightly browned. Keep an eye on it so it doesn't burn. Remove from heat and let it cool.

Unwrap the caramels and place them in a microwave safe glass bowl. Add the remaining 2 tablespoons of butter and the water. Heat the caramel for 1 minute and stir. Continue to heat at 20 second intervals until completely melted. Stir in the cooled coconut and evenly scoop the coconut/caramel mixture onto the cooled shortbread. Bake in the oven at 350 degrees for 3-5 minutes or until the caramel is slightly soft and melted. Be careful not to let it burn!

When the caramel is softened, remove from the oven and use a spoon to pack the caramel mixture down onto the shortbread. Cool completely.

Melt the chocolate chips in a microwave safe bowl at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 second intervals until completely melted.

Dip the bottoms of each of the cooled cookies in the chocolate. Wipe excess chocolate off on the side of the bowl and set on a wax paper lined baking sheet. Once all of the cookies have been dipped, transfer the remaining chocolate into a resealable sandwich bag. Snip off tiny part of the corner of the bag and pipe onto the tops of the cookies. Place the baking sheet in the refrigerator until the chocolate is set or until ready to serve.

Cookies are best served at room temperature.