Preheat the oven to 350 °F (175 °C) and line an 8"x8" (20cmx20cm) pan with parchment paper.

Prepare the crust. Using an electric hand mixer or a stand mixer, beat together the butter and sugar until well combined and light and fluffy. Add the remaining cookie base ingredients and beat until well combined. It will be very dry and crumbly. Pat this onto the bottom of the prepared pan and bake for 12-15 minutes or until the edges have just started to brown. Remove from the oven and cool completely while you prepare the coconut caramel.

Place the coconut on a rimmed pan and with the oven still at 350 °F (175 °C), toast the coconut for 5-10 minutes, stirring after every few minutes. Keep a close eye on it as it turns from perfectly browned to burned in moments. Once lightly browned, remove from the oven.

Spread this evenly over the cooled cookie base and refrigerate for about 30 minutes or until the caramel topping is firm. This refrigeration step may or may not be necessary. Cut into squares.

Melt 3/4 cup (128 grams) chocolate in a small bowl that's large enough to dip the bars in. Dip each square in the melted chocolate and place on a piece of parchment paper. Once all the bars have been dipped, melt the remaining 1/4 cup (43 grams) chocolate and pipe over the top of the bars.

Once the chocolate has set (it should only take about 30-60 minutes in the refrigerator or a few hours at room temperature), place the bars in a container and refrigerate for up to 4 days.