Preheat oven to 350 degrees F and line a baking sheet with parchment paper
In a mixing bowl, add wet ingredients: butter, vanilla extract, and 1/2 cup of sugar. Beat with a whisk and mix until combined and fluffy.
In a separate bowl, toss to combine the dry ingredients: flour, salt, baking powder, and 1/2 teaspoon cinnamon.
Add dry ingredients to the wet ingredients and mix until a dough forms.
Use 1 tablespoon cookie dough scoop, and transfer the dough to the prepared baking sheet, separating 1-1.5 inches apart. Press dough down with your fingertips to flatten.
In a small bowl, toss to combine the remaining 1/2 tsp cinnamon and 2 teaspoons cane sugar. Generously sprinkle mixture on top of the cookies.
Bake for 12-14 minutes, or until golden brown on the edges.
While baking, melt 3/4 cup of chocolate in a separate bowl. Melt over a double boiler or in the microwave, mixing in increments.
Remove the cookies from the oven to cool completely, about 7-10 minutes. Dip the cooled cookie in melted chocolate and place back on the baking sheet. Add 1 teaspoon of caramel sauce, sprinkle coconut flakes on top and then drizzle with extra chocolate.
Store in the freezer to firm up ~ about 10 minutes, or in the fridge for about 15 minutes.
Once the chocolate has hardened, enjoy! Store cookies in glass Tupperware at room temperature.
To add more flavor - Toast coconut flakes before adding them to the cookies.