Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the toasted coconut until evenly distributed in the dough.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

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

Once baked, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

While cooling, melt the chocolate chips over a double boiler until smooth.

Top each cooled cookie with a layer of caramel, then drizzle melted chocolate over the top.