Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.

1. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
3. Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
4. Spread the cookie dough evenly into the prepared baking pan, pressing it down with a spatula to create a uniform layer.
5. For the topping: In a medium saucepan over medium heat, combine the shredded coconut, chopped pecans, caramel sauce, and evaporated milk. Stir frequently until the mixture is bubbly and the coconut and pecans are evenly coated in the caramel sauce. Let it simmer for 2-3 minutes.
6. Pour the coconut-pecan topping evenly over the cookie dough in the pan, spreading it out gently with a spatula.
7. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (except for the caramel topping).
8. Allow the cookie bars to cool completely in the pan before slicing them into squares or rectangles.