Toast coconut on a baking sheet under broiler of toaster oven. Watch carefully and stir every minute until browned. Allow to cool completely.
Wash and dry apples, removing stems. Push a dowel through each apple, allowing the apple to rest upside down.
In a microwave safe bowl, melt caramel according to package directions. Carefully spoon caramel over each apple, letting the excess caramel drip back into the bowl. Place apples on waxed paper (sprayed with non-stick cooking spray) and put in the refrigerator to chill while you melt the white chocolate.
In a clean and dry microwave safe bowl, melt the white chocolate according to package directions. Allow to cool slightly and then spoon over apples, letting the excess drip back into the bowl.
Roll part of the apple in toasted coconut and sprinkle some over the top to resemble a hairline. Decorate the face using candies.
Puncture a hole in the bottom of each ice cream cone using an extra dowel. Dip top edge in white chocolate and then roll in toasted coconut.
After the coconut has dried, place the cone hats on each apple as a hat.