Preheat your oven to 350°F (175°C).

In a bowl, mix the flour, baking powder, and salt.

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

Add the milk and vanilla extract to the butter mixture and mix until fully combined.

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

Stir in the shredded coconut until evenly distributed.

Roll the dough into small balls and place on a baking sheet lined with parchment paper.

Make a small indent in the center of each cookie with your finger or the back of a spoon.

Bake for 10-12 minutes or until cookies are lightly golden.

Once baked, remove from the oven and let cool on a wire rack.

After cooling, fill each indent with caramel sauce.

Melt the chocolate chips and dip the bottom of each filled cookie into the chocolate, allowing excess to drip off.

Drizzle additional melted chocolate over the top and let the cookies set before serving.