Weigh or measure the white and light brown sugars into a bowl and set them aside. In another bowl, weigh or measure the flour, baking powder, baking soda, salt, and whisk to blend. Take ½ banana and, using a fork smash the banana down. It will mix easier into the cookie dough.
Using a hand-held or stand mixer, add the sugars and the butter turning the mixer to a medium speed blend for 2 to 3 minutes. Turn the mixer off and scrape down the sides. Add the banana and vanilla extract and blend. In a small bowl, crack the egg into it to make sure there are no eggshells, and then add it to the cookie dough. Mix for about a minute. Scrape down the side and turn the mixer on to a low speed. Gradually add the flour mixture and blend till incorporated. Scrape down the sides to make sure all the flour is incorporated. Next, add the coconut (shredded) and mix for about a minute, then add the caramel chips and blend for about 30 seconds. Take the bowl and wrap loosely with plastic wrap and put it in the refrigerator for 30 minutes to an hour,
Preheat your oven to 350°. Using a medium cookie scoop, add 12 scoops to a parchment-lined cookie sheet pan. Bake for 11-13 minutes. What you are looking for is a little browning around the edges. The middle should not look shiny, but it will be soft. When you take the cookies out of the oven, leave them on the pan for one to two minutes before moving them to a cooling rack. Keep in mind anytime you use brown sugar; the bottoms are going to be browner. These cookies are so chewy and good you will have a hard time not eating them all! I got 22 cookies using the medium scoop.