Preheat oven to 375 degrees and line a cookie sheet with parchment paper. In a large bowl, using a hand blender, mix the butter until smooth then add the egg and dry cookie mix and beat until a dough forms. Place tablespoon sized balls of dough onto prepared pan. Bake 10-12 minutes, until the edges become golden.
To make the caramel, mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Whisk 5-7 minutes until mixture thickens. Add the vanilla and cook another minute. Remove from heat and pour into a glass jar. Refrigerate until cold.
In a small bowl, combine caramel sauce and coconut. Mix together until the mixture becomes thick. Place 2 teaspoons of caramel mixture onto the top of each cookie, carefully pressing to the edges.
Place the chocolate chips in a microwave safe bowl and heat for one minute. Stir and heat again until smooth. Drizzle melted chocolate on the top of each cookie.