In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.)
Remove pot from the heat source and stir in coconut and vanilla until fully combined with caramel. If the mixture seems too wet, add a bit more coconut.
Allow cooling for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow it to cool and set up completely.
In a small bowl of a double boiler, melt chocolate bark. Dip the bottoms of each macaroon and place them on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle chopped almonds and sea salt on top of cookies before the chocolate dries.
Allow to cool completely and for the chocolate to fully harden.
In Conclusion, Store airtight at room temperature. Do not refrigerate.