Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Prepare the Topping: In a small bowl, mix together the shredded coconut, chopped pecans, sweetened condensed milk, and caramel sauce until well combined.

Add Topping: Flatten each cookie dough ball slightly, then spoon a small amount of the coconut-pecan topping mixture on top of each cookie, pressing it gently onto the dough.

Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the topping is golden.

Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.