1. Preheat oven to 350°F. Line 9×13 inch pan with parchment paper leaving 2-inch overhang on two sides. Spray pan so parchment adheres.

2. Toast coconut first: Spread on baking sheet and toast in oven for 8-10 minutes, stirring every 2-3 minutes until golden brown. Watch carefully to prevent burning. Remove and let cool.

3. Make shortbread base: Cream softened butter and sugar with electric mixer on medium speed for 3-4 minutes until light and fluffy. Add vanilla and mix.

4. Add flour and salt all at once, mixing on low just until dough comes together. Don’t overmix.

5. Press dough evenly into prepared pan using hands or measuring cup bottom. Prick entire surface with fork about 20 times.

6. Bake shortbread for 18-22 minutes until edges are lightly golden and center is set but not brown.

7. While base bakes, make coconut caramel: Combine sweetened condensed milk, ¼ cup butter, and heavy cream in medium saucepan over medium heat. Stir constantly for 5-7 minutes until mixture bubbles and thickens, turning light golden.

8. Remove from heat and stir in toasted coconut, vanilla, and salt. Mix thoroughly until every coconut shred is coated.

9. Remove shortbread from oven when edges are golden. Immediately pour coconut caramel mixture over hot base, spreading evenly to edges with offset spatula.

10. Return to oven and bake additional 18-22 minutes until coconut topping is deep golden and bubbling. Caramel should look set when pan is gently shaken.

11. Remove and cool in pan on wire rack for 15 minutes. Melt chocolate chips with coconut oil in microwave in 30-second intervals, stirring between, until smooth.

12. Drizzle melted chocolate over coconut layer in decorative lines using spoon or piping bag. Cool completely at room temperature 2 hours, then refrigerate 30 minutes to set chocolate before cutting.