To toast coconut: Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
To prepare drizzle: In a small bowl, melt together chocolate, butter and cream. I microwaved mine at 50% power for 25 seconds. Pour chocolate into a Ziploc bag to use for drizzle later.
In a large pot, bring sugar, butter and milk to a boil over medium-high, stirring often. Boil for 2 minutes, stirring constantly.
Turn off the heat and stir in the vanilla and salt. Add in the pudding mix, oats and coconut and stir until combined.
Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag’s corner and drizzle with melted chocolate. Sprinkle with toasted coconut.
Let set at room temperature for 2-3 hours, uncovered. Plate in an airtight container and store in the fridge for up to 1 week or in the freezer for up to 3 months. You can store them at room temperature for a few days, but I like them cold as they are a little firmer.