Begin by gathering all your ingredients and the necessary tools. You’ll need a mixing bowl, a spatula, and a baking sheet lined with parchment paper.

In a mixing bowl, whisk together the graham cracker crumbs and cocoa powder until fully combined.

Pour in the melted butter and sweetened condensed milk. Mix until the mixture is fully moistened and holds together.

Fold in the shredded coconut, ensuring that it is well distributed throughout the mixture.

With clean hands, scoop out portions of the mixture and form them into round cookies, placing them on the lined baking sheet.

Place the baking sheet in the refrigerator for about 15 minutes to help the cookies firm up.

While the cookies chill, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Warm up the caramel sauce slightly if it’s too thick.

Drizzle the melted chocolate over the chilled cookies, followed by a drizzle of caramel. Feel free to get creative and swirl them together!

Allow the cookies to set for an additional 15-20 minutes in the fridge before serving them up to your family and friends.