Directions:

Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together butter and sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture and mix until combined.

Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool completely.

Spread a layer of caramel sauce on each cookie, then press the toasted coconut into the caramel.

Spread a layer of melted chocolate on top of the caramel and coconut layer.

Drizzle the melted chocolate over the top of each cookie.

Allow the chocolate to set before serving.