Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

Beat in the eggs one at a time, then add in the vanilla extract.

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

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

If using coconut, gently fold it into the dough at this stage.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie.

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

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are cooled, drizzle a generous amount of caramel sauce over each cookie.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth.

Drizzle the melted chocolate over the cookies on top of the caramel for a rich finish.

Allow the cookies to set for a bit, then enjoy!