In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the vanilla extract and beat until combined.

Add the flour and salt and beat just until the dough comes together into a ball. Scrape the dough from the bowl and press it together into a large disc. Wrap the disc securely in plastic wrap and refrigerate it for 1 hour.

Lightly flour your work surface and preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.

Using a rolling pin, roll out the dough into a circle until it’s 1/4-inch thick then transfer it onto the prepared baking sheet. 

Using a sharp knife, carefully trim around the edges as needed to round out the circle then cut a smaller circle out of the center that’s roughly 4 inches in diameter. (Alternately, you can leave the center of the cake intact.)

Bake the cookie cake for 16 to 20 minutes or until it is pale golden. Remove it from the oven and let it cool completely.

Melt the chocolate chips until they are smooth. 

Brush the entire surface of the cookie cake with the melted chocolate and reserve any leftover for drizzling. Allow the chocolate on the cookie cake to harden (at room temp or in the fridge) then invert the cookie so that the chocolate portion is on the bottom. 

Toast the coconut by spreading it onto a baking sheet and baking it for 5 to 7 minutes, stirring frequently, as coconut will burn quickly. Add the toasted coconut to a large bowl.

In a medium saucepan set over medium heat, cook the caramels and milk until they are melted and smooth, stirring as needed. Brush the top of the cookie (the non-chocolate side) with a portion of the melted caramel, then pour the remainder of the caramel over the toasted coconut, stirring until the coconut is well coated. Working quickly, press the caramel-coated coconut on top of the cookie cake.  

Drizzle the cookie cake with the remaining melted chocolate and let it sit until the chocolate has fully hardened.

Slice and serve.  

The cookie portion of the recipe can be made a day in advance and stored, covered in plastic wrap, at room temp. The toppings can be prepared on the day of serving, however the coconut and caramel mixture will harden quickly, so do not combine it in advance. 

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