Preheat your oven to 350°F (175°C).

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

Add eggs one at a time, mixing well after each addition, then stir in the coconut extract if using.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.

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

Prepare a baking sheet lined with parchment paper.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are firm and the centers are set.

While the cookies cool, melt caramel candies in a saucepan over low heat, stirring in milk until smooth.

Stir in the shredded coconut to the melted caramel until evenly coated.

Once the cookies are cool, spoon the caramel coconut mixture onto each cookie.

Melt chocolate chips in the microwave or a double boiler, then drizzle over each topped cookie.

Allow the chocolate to set, either at room temperature or by placing the cookies in the refrigerator for quicker results.