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Preheat the oven to 350°F (175°C).
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Beat in egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda and salt. Gradually add to 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.
Cook for 10-12 minutes or until edges are golden brown.
Let the cookies 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 over the layer of caramel and coconut.
Drizzle melted chocolate over the top of each cookie.
Let the chocolate set before serving.
Preparation time: 20 minutes | Cooking time: 12 minutes | Total time: 32 minutes
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