Preheat oven to 350 degrees F (180 C) and lightly grease a 13x9 inch glass pan (or similar sized pan). Beat butter and sugar until creamed. Scrape sides of bowl and add salt, vanilla, and flour and mix until evenly combined. Press into prepared pan and bake for 10 - 12 minutes until top is light golden brown. Remove and cool.

Meanwhile, spread coconut out on a baking sheet and toast in oven with crust. Stir every 2 - 3 minutes until toasted. It should take about 8 minutes. Remove from oven and set aside to cool.

Combine sugar, milk, coconut cream, and butter in a medium saucepan over high heat and bring to a soft boil, stirring gently. Reduce heat to medium-low and continue stirring often, every 60 - 90 seconds, until caramel is thickened and smooth, it should take 12 to 15 minutes depending on your stove.

When caramel is finished, pour about 1/3 of it on top of shortbread crust and spread into a smooth layer with a spatula. Pour toasted coconut into remaining caramel and stir to combine. Scrape out onto crust and spread evenly, then use a spatula to gently press down onto crust.

Allow to cool for at least 30 minutes before cutting.

When bars are cool, cut into squares or rectangles and line a tray with parchment. Melt about 1 cup of chocolate (or more if you want a thicker layer) in a double boiler and dip the bottom of each bar to coat and place on prepared tray. Repeat with remaining bars. Melt remaining chocolate and pour into a small piping bag fitted with a small round tip. Drizzle over bars then allow them to dry and chocolate to set. If you're as impatient as I am you can stick the tray in the freezer to speed this up.

Store at room temperature in an air-tight cotainer for up to 1 week.