Melt 2 cups of chocolate chips in a double boiler or in the microwave. If melting in the microwave, heat chocolate chips in 30 second increments, stirring every 30 seconds to make sure the chocolate doesn’t burn.
Line a muffin tin with 12 silicone or paper liners and spray with coconut oil spray. Add 2 tablespoons of melted chocolate in the bottom of each liner and spread throughout the bottom and up onto the sides.
Warm caramel sauce slightly in a double boiler or microwave. In a mixing bowl, add toasted coconut flakes and caramel sauce, and mix to combined.
Add 2 tablespoons of the coconut flake/caramel mixture to each chocolate cup and press down slightly into the chocolate and flatten out the top.
Melt the remaining 1/3 cup of chocolate chips then use a spoon the create a zigzag pattern on top of each caramel coconut cup. Lastly, add flaked salt on top of each.
Place in the fridge to cool for about 10 minutes to harden. Before serving, let the treats come to room temperature for at least 5 minutes before serving the make sure the chocolate isn’t too hard to bite into.