1/2 cup sugar3/4 cup butter, softened1 large egg1/2 tsp vanilla extract2 cups all purpose flour1/4 tsp salt3 cups shredded coconut 12-oz chewy caramels 1/4 teaspoon salt3 tablespoons milk20 oz. chocolate chips Make cookie base. Preheat oven to 350F. Cream together butter and sugar. Next beat in eggs and vanilla. Mix in flour and salt until just combined. The mixture will be pretty crumble. That’s okay! Press it into a baking dish (I used a jelly roll pan lined with parchment paper and pressed it into about half the pan, but you can probably just use a 9×13). Bake about 20–25 minutes or until the edges are golden brown. Allow to cool. Next make the topping. Start by toasting your coconut. Turn the oven on to 300F and lay coconut on a baking sheet. Turning occasionally toast about 10 minutes, once golden, remove from oven and set aside to cool. Next melt the caramels in the microwave. First unwrap the caramels and put them in a large bowl with the milk and 1/4 tsp salt, microwave about 3–4 minutes, stirring every 30 seconds until evenly melted. Add the coconut to the melted caramel and stir to combine. Once combined, spread coconut/caramel topping onto shortbread base. This is easier if you spray your spatula with pam or grease it. Allow to cool completely (I refrigerated it a bit). Remove bars from pan (this is easy to do if you used parchment paper). On a cutting board, using a large chef knife, carefully cut the bars into the desired shape. Melt chocolate in the microwave (remember to stir every 30 seconds). Dip cookie base into chocolate (or spread on with a spoon if your bottom is too crumbly), place on fresh wax/parchment paper. Put the remaining melted chocolate in a ziploc bag and cut off a tip so you get a tiny piping bag. Pipe lines of chocolate on each one. Refrigerate a little bit so chocolate hardens then serve!
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