Preheat oven to 350 degrees F.

With an electric mixer (or stand mixer) cream butter, brown sugar and sugar on medium speed until light and fluffy. Add eggs and beat until well combined.

In a small bowl combine flour, cocoa powder, baking soda, cream of tarter, baking powder and salt. Slowly add to the creamed mixture until well combined.

Drop dough using a small cookie scoop onto a baking sheet. (or use rounded teaspoons) Bake for 8-10 minutes. Cool for 2 minutes on baking sheet then remove to wire racks to cool completely.

While cookies are baking prepare frosting by creaming butter in a small bowl until pale in color. Add in powdered sugar, caramel ice cream topping, milk, vanilla and salt. Beat until well combined. Use this to frost the top of each cooled cookie.

Toast coconut by spreading in a thin layer in a baking pan. Bake at 350 degrees F for 7-10 minutes stirring frequently. Watch carefully!! Top each frosted cookie with coconut.

Place caramels with water in a microwave safe bowl and heat for 45 seconds and stir. If your caramel has not melted heat at 15 second intervals and stir well after each until melted. Drizzle over the top of each cookie.

Place chocolate chips in a microwave safe bowl and heat at 20 second intervals stirring well after each until melted. Drizzle over the top of each cookie. Allow the chocolate and caramel to set.