In a large mixing bowl, combine butter, sugars, eggs, and vanilla. Mix thoroughly.

Combine flour, baking soda, and salt in a separate bowl.

Slowly add to butter & sugar mixture and mix until thoroughly combined.

Stir in 1 ½ c. chocolate chips, 1 c. toasted coconut, and caramel bits.

Drop by rounded spoonfuls (I used a 2 Tbsp. measuring spoon) onto baking sheet lined with parchment paper (or lightly greased baking sheet).

Bake at 375 degrees for 10-12 minutes or until golden brown.

Remove from oven and cool on wire rack.

Melt remaining 1 ½ c. chocolate chips; drizzle over cooled cookies and top with remaining 1 c. toasted coconut.