Step 1

In large mixing bowl, cream the butter and sugar together several minutes. Add egg, milk, and vanilla extract. Add in the flour, salt, and baking powder.

Step 2

Using hands, pinch off large tablespoons of dough. Press into tart pan. Bake in a 350 degree oven for about 10 minutes. Immediately press a hershey kiss into center. Allow to cool in pan 5 minutes before removing. I use non-stick tart pans, if yours tend to stick spray with baking spray first.

Step 3

In small bowl, mix caramel topping with flour. Set aside.

Step 4

When cookies are cool, first drizzle with caramel sauce. Sprinkle toasted coconut onto the caramel, pressing lightly. Drizzle with melted chocolate. Allow to set.