Line a 9x13-inch rectangular dish with plastic wrap, leaving a good amount of overhang on the sides. Break the graham crackers in half and arrange them on the bottom of the pan. To solve the issue of extra space on the side, use a ruler as a "receding wall" underneath the plastic wrap along with a freezer-safe item that'll fit behind it. I used two chocolate bars; set aside.

In the bowl** of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Pour caramel topping into a large mixing bowl. Gently fold a third of the whipped cream into the caramel sauce. Add the rest, and continue folding until you see just a few streaks of white.

Spread ice cream mixture evenly over the graham crackers and arrange the remaining graham crackers on top. Wrap the plastic wrap over the ice cream sandwiches and freeze for at least 4 hours, preferably overnight.

Once ice cream sandwiches have frozen, remove from the pan and unwrap the plastic wrap. Using a sharp, knife***, cut the sandwiches along the graham cracker edges, making 15 squares and 5 small rectangles. Place sandwiches on a wax paper-lined baking sheet and return to the freezer to firm up for 30 minutes.

Prepare a second baking sheet by lining it with wax paper. Heat the chocolate and coconut oil in a bowl in the microwave until melted and smooth, about 1 to 2 minutes. Place the shredded coconut in a shallow bowl. Working quickly in batches of 3-4, dip sandwiches halfway into chocolate, then into the coconut, and onto the second baking sheet in the freezer. Once the chocolate has set, ice cream sandwiches can be individually-wrapped in plastic wrap and stored in the freezer for up to 2 months.