Step 1

Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.

Step 2

Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.

Step 3

Add the egg, vanilla extract, and heavy to the sugar butter mixture and mix until combined.

Step 4

Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 8 equally sized cookie balls and place on a parchement-lined baking sheet, gently flatten to about 1 inch in thickness.

Step 5

Bake for 11-12 minutes then cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.

Step 6

Melt the milk chocolate chips and the coconut oil. Dip the bottom of the cooled-down sugar cookies in the melted chocolate then place back on the parchement lined baking sheet, top with a rounded tablespoon or two of the coconut caramel mixture (read make the coconut caramel topping for directions to make that), and gently spread around. Drizzle with leftover melted chocolate and enjoy immediately or chill for a bit longer.

Step 7

Melt the caramel and the heavy cream in a medium microwave-safe bowl in 30-second increments, stirring in between until smooth, then add in the toasted coconut and stir until fully coated.

Step 8

Scoop out 2 tbsp of the coconut caramel mixture onto the cooled-down cookie and gently spread. Drizzle with the extra melted chocolate and enjoy right away or let the cookies chill again before enjoying.