Make cookie cake

1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
2. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
6. Press the cookie dough evenly into the prepared cake pan and bake for 15-20 minutes, or until the edges begin to turn golden and the center looks set.
7. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate. If it’s fully cool, you should be able to flip it upside down onto a cooling rack, place another cooling rack on top (which is actually the bottom of the cookie) and then flip it back over so that it’s right side up.

Add toppings

1. Once cookie is cool, make the chocolate ganache. Place chocolate chips, heavy cream and butter into a microwave safe bowl and microwave for about 30 seconds to a minute, until cream starts to boil and butter begins to melt.
2. Whisk chocolate until completely melted and smooth.
3. Set aside about 1/4 cup of the ganache and spread the rest evenly on top of the cookie cake. Set in the fridge to firm up while you make the caramel mixture.
4. To make the caramel mixture, add the cream, butter and caramels to a pot and melt over medium heat until smooth.
5. Reserve about 1/4 of the toasted coconut, then stir the rest into the melted caramel mixture.
6. Spread the caramel coconut mixture on top of the chocolate ganache.
7. Sprinkle the rest of the toasted coconut on top of the caramel mixture and lightly press it into the caramel.
8. Drizzle the rest of the chocolate ganache over the top of the coconut and caramel.
9. Allow the caramel to cool, then serve. You can serve it while it’s still a little warm, if you want the caramel a little more gooey and melty, or serve it completely cooled. It’ll still be gooey when cooled, as well.
10. Store in an air-tight container in the fridge. You can serve when cold, cool or at room temperature, depending on how you prefer the texture. I’d say cool (not cold) or at room temperature is best. Best if eaten within 4-5 days.