Make the caramel. Have all ingredients measured out and ready to go. Prep an eighth-sheet tray or a 9x5-inch loaf pan by greasing it with butter and lining with parchment paper.

Combine sugar, water and corn syrup in a small saucepan. Cook over medium heat, undisturbed, until the sugar is dissolved.

Once the caramel reaches a deep amber color and you begin to see wisps of smoke, remove from heat and immediately add the butter then the coconut cream, stirring vigorously with a whisk or wooden spoon. Stir in the vanilla and salt.

Return the saucepan to the stove and cook over medium heat until the caramel registers 245-248°F. Immediately pour into the prepared vessel and allow to set completely (I just stick it in the fridge to speed things up).

Spread out the coconut evenly on a half sheet tray lined with parchment and toast in a 350°F oven for 5 to 6 minutes or until the flakes are deep golden brown. Allow to cool completely at room temperature.

Make the cookies. In a stand mixer, beat the butter and sugars on medium speed until fluffy and pale in color. On low speed, mix in the baking powder, baking soda and salt. Scrape down the sides and bottom of the bowl and beat in the egg and vanilla just until combined.

Scrape down the bowl once more and dump in the flours, cooled toasted coconut and chocolate chips. Mix on low speed until the last streaks of flour disappear.

Remove the caramel from its vessel using the parchment paper. Using a sharp knife, cut the caramel into ½ to ¾-inch pieces.

Using a medium cookie scoop (1.5 ounce, #24), scoop out 16-17 dough balls, about two and a half tablespoons each. Press two squares of caramel into the top of each dough ball and form the dough so it encapsulates the caramel.

Chill the dough balls, covered, in the fridge for about an hour. Line two half sheet trays with parchment paper.

When ready to bake, preheat the oven to 350°F. Place 6 dough balls on a half-sheet tray.

Bake the cookies for 8 minutes, then rotate the tray and continue baking for 5 to 6 more minutes or until the edges are golden brown. Remove the trays from the oven and let the cookies set up on their tray for about 5-10 minutes before transferring them to a wire rack to cool completely. Repeat with remaining cookies with the cool sheet tray.