Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract and mix until fully incorporated.

Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until a dough forms.

Add coconut: Stir in the shredded coconut until evenly distributed.

Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Flatten each dough ball slightly with your hands, then use your thumb to create a small well in the center of each cookie.

Fill with caramel: Spoon a small amount of caramel sauce into the well of each cookie. Be careful not to overfill.

Bake the cookies: Place the cookies on the prepared baking sheets and bake for 15–18 minutes, or until the edges are golden and the cookies are firm.

Make the chocolate drizzle: While the cookies bake, melt the chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth.

Drizzle with chocolate: Once the cookies have cooled slightly, drizzle the melted chocolate over the top of each cookie.

Cool and serve: Allow the cookies to cool completely before serving to let the caramel and chocolate set.