Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or non-stick baking mats.
In the bowl of a stand mixer cream together the butter and sugars for 2 minutes (used medium speed - Kitchenaid 4).
Scrape down the side of the bowl, then add the egg and vanilla. Beat again until combined.
In a small bowl whisk together the flour and baking soda. Add to the butter mixer and stir just until combined.
Add in the coconut flakes, caramel bits and macadamia nuts. Mix until combined.
Scoop cookies onto the prepared cookie sheet using a 2” cookie scoop. You don’t have to roll them in balls if you don’t want to, but make sure they are a nice round shape with no scraggly edges.
Press half of a square caramel in the top of the dough ball. Don’t flatten the cookies too much when you do this.
Bake for 10-11 minutes, or until the edges are set.
Sprinkle the tops of the cookies with sea salt right as they come out of the oven.
Allow to cool a few minutes on the pan before transferring to a cooling rack.
Store in an airtight container at room temperature.
These cookies are best served warm when the caramel is soft. If you can’t serve them right away, warm them for a few seconds in the microwave before eating to soften the caramel.
These cookies are best served warm when the caramel is soft. If you can’t serve them right away, warm them for a few seconds in the microwave before eating to soften the caramel.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**