Line two cookie sheets with parchment paper, set aside.
Place frozen Samoa Cookies in the bowl of a food processor. Pulse until the cookie pieces are about the size of peas. Using frozen cookies makes this process much cleaner. If you use room temperature cookies, the caramel in the cookies will be sticky and you won't get uniform pieces. Set the cookie crumbs aside.
Using a sharp knife, carefully slice each apple into thick slices.
Pat the apple slices dry with a cloth or paper towel. It's important the apples are very dry or the caramel and chocolate won't stick!
Using the tip of your knife, make a slit in the bottom of each apple slice.
Carefully push a single popsicle stick into the opening of each apple slice.
Combine the chocolate chips and coconut oil in a microwave-safe measuring cup.
Melt the chocolate in the microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted.
Pour some of the melted chocolate onto a small plate. Dip one side of each apple slice into the chocolate.
Pour more of the melted chocolate on the top side of each apple slice.
Use the back side of a serving spoon or small spatula to coat the sides of the apple slice in chocolate.
Place the coated apple slices on the lined baking sheet.
Repeat this process with remaining apple slices. You may need to remelt the chocolate if it starts to stiffen up. Simply heat it again in the microwave in 20-second intervals, stirring between each one, until the chocolate is melted again.
Let the chocolate slices set while you melt the caramel.
Place the caramel squares and water in another microwave-safe cup or bowl.
Melt the caramel in the microwave in 30-second intervals, until the caramel is completely melted. Stir well after each 30-seconds. It may take quite a bit of stirring until the caramel is smooth and can take up to two minutes total time. Be patient! It will get there. Alternately, you can melt the caramels in a small saucepan on the stove. Use the same amount of water and stir constantly. If necessary, add more water ¼ teaspoon at a time, to achieve the correct drizzling consistency.
When the caramel has reached your desired consistency, drizzle the chocolate-coated apple slices with the melted caramel. Work quickly but remember, the caramel is HOT, so be careful!
Top with the crushed cookie pieces, chopped hazelnuts and coconut chips. Gently press toppings into caramel to get them to stick.
Place finished apple slices in the refrigerator until the chocolate and caramel harden.