Step 1: Toast That Coconut

Preheat oven to 350°F (175°C).

Spread shredded coconut on a baking sheet in an even layer.

Toast in the oven for 8-12 minutes, stirring every 3-4 minutes, until golden brown and fragrant. Watch it carefully—coconut goes from golden to burnt in about 30 seconds.

Remove from oven and let cool. This step is crucial for flavor and texture.

Step 2: Make the Shortbread Base

Keep oven at 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides (this is your escape hatch later).

In a large bowl (or food processor), mix flour, sugar, and salt.

Add cold butter cubes and vanilla. Use a pastry cutter, your hands, or pulse in the food processor until the mixture looks like coarse crumbs and starts to come together when pressed.

Press the mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down.

Poke the bottom all over with a fork (this prevents puffing).

Bake for 20-25 minutes until lightly golden around the edges. Don’t overbake—it should still be pale.

Remove from oven and let cool while you make the caramel layer. Keep oven on.

Step 3: Make the Coconut Caramel

In a medium saucepan over medium heat, combine sweetened condensed milk, corn syrup, butter, and salt.

Cook, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute, stirring continuously. It should thicken slightly and turn a light caramel color.

Remove from heat and stir in vanilla extract (and coconut extract if using).

Fold in the toasted coconut until evenly distributed.

Step 4: Assemble and Bake

Pour the coconut caramel mixture over the baked shortbread base.

Spread it evenly with a spatula, making sure to get it all the way to the edges.

Return to the oven and bake for 18-22 minutes. The coconut should be golden brown and the caramel should be bubbling.

Remove from oven and let cool completely in the pan. This is important—if you try to cut them while warm, they’ll fall apart.

Step 5: Chocolate Drizzle Time

Melt chocolate chips with coconut oil in the microwave (30-second bursts, stirring between) or in a double boiler until smooth.

Let cool for 2-3 minutes—if it’s too hot, it’ll be too thin.

Drizzle the chocolate over the cooled bars using a spoon, fork, or piping bag. Go back and forth in lines, or make a zigzag pattern, or just go wild. This is your artistic moment.

Let the chocolate set at room temperature for about 30 minutes, or pop in the fridge for 10 minutes to speed things up.

Step 6: Cut and Serve

Use the parchment overhang to lift the entire thing out of the pan.

Place on a cutting board and use a sharp knife to cut into bars. Wipe the knife clean between cuts for neat edges.