Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the flour, baking soda, and salt.

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

Beat in the egg and vanilla extract until well combined.

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

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Use your fingers or the back of a spoon to create a small hole in the center of each cookie.

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

Remove from the oven and let cool completely on a wire rack.

While the cookies cool, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown.

In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Stir in the toasted coconut until well combined.

Once the cookies are cool, spoon the caramel-coconut mixture into the center of each cookie.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.

Drizzle the melted chocolate over the cookies and let it set.