Heat oven to 375 degrees F.

In a large bowl, dissolve instant espresso powder in hot water.

Stir in cookie mix, butter, flour, vanilla extract, and egg until very soft dough forms.

Shape dough into 1 1/2-inch balls.

On ungreased cookie sheets, place balls 2 inches apart.

Using thumb or handle of a wooden spoon, make an indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown.

Cool 2 minutes, remove from cookie sheets to cooling racks.

In a small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted.

Spoon 1/2 teaspoon caramel into the indentation in each cookie.

Cool 15 minutes.

In another small microwavable bowl, microwave chocolate chips and coconut oil uncovered on high 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.

Drizzle chocolate over cookies.

Let stand about 30 minutes or until chocolate is set.