Special equipment: Washed twigs, popsicle sticks, or chopsticks
Wash apples well, remove stems, and insert sticks into center of apples. Place apples in freezer for 30 minutes. This will help caramel stick to apples. Line a baking sheet with parchment paper.
Place caramels and coconut cream in a small saucepan over medium-low heat, stirring constantly until caramels are melted. Dip apples into caramel, spooning additional caramel over apples to evenly coat apples. Let excess caramel drip off and place on prepared baking sheet. Coat all apples, then roll in coconut flakes. Refrigerate 30 minutes to 1 hour to let harden. Remove from fridge 15 minutes before eating.