Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
Microwave your caramel dip for 30-45 seconds to make it easier to mix, then combine 2 cups of the toasted coconut with the caramel dip.
Top half the pretzel snaps with 1 tsp of the caramel coconut mixture, then sandwich with another pretzel snap and set aside.
In a microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Drizzle the melted chocolate over the pretzel bites and sprinkle with remaining shredded coconut. Transfer to the fridge to let the chocolate set before enjoying!