Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper.
In large bowl, stir together condensed milk, caramel topping, salt, and vanilla extract.
Add flour and stir until blended, then stir in coconut, pecans and chips until well mixed.
Drop dough by heaping tablespoonfuls (or use a medium size cookie scoop) and arrange cookies 1 inch apart (2 if making larger cookies) on cookie sheets.
Lightly sprinkle tops with some sea salt
Bake 15 to 25 minutes (20 worked for the large cookies) or until golden brown. Transfer to cooling racks and let cool completely.
Put about 1 cup of chocolate chips in a microwave safe bowl. Heat on high, stirring at 30 second intervals, until chocolate is melted. Dip bottoms of cookies in melted chocolate and set on a parchment lined tray. Put in the refrigerator to set chocolate. Alternatively, you can use the caramel flavored chips. For the caramel chips you'll need to use a slightly lower setting on the microwave (50% power works) since they have more sugar and can scorch easily.