Top the cupcakes with Salted Caramel Frosting (recipe below), and then finish with toasted coconut. To toast the coconut, spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350* oven for 3-8 minutes. Check after 3 minutes and stir, then check (and stir if needed) about every minute after. The coconut can burn very quickly, watch it closely! Garnish the finished cupcakes with a drizzle of salted caramel.
Source: Samoa Cupcakes – Glorious Treats