In a bowl of a stand mixer with paddle attachment or a large bowl using an electric hand mixer, cream together butter and sugars on medium speed 2 to 3 minutes until light and fluffy. Add eggs and vanilla. Stir to combine.

In a separate large bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture. Stir until just combined. Stir in chocolate chips, caramel bits and toasted coconut flakes.

Refrigerate dough overnight or up to 24 hours.

When ready to bake, heat oven to 375°F. Line 2 baking sheets with parchment paper.

Scoop dough into 1/4-cup mounds and place 2 inches apart on baking sheets. Place a few extra chocolate chips on top of each mound. Sprinkle lightly with sea salt.

Bake cookies 10 to 12 minutes until golden brown on the edges and just lightly golden in the center. Let cookies cool 2 minutes on baking sheets, then transfer with a spatula to cooling racks.