Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.

In a large bowl, combine flour, powdered sugar, baking powder, and salt. Stir to combine.

Add the coconut oil, water, and vanilla. Stir until a crumbly mixture forms.

Press mixture into pan. Pat into an even layer. Prick with a fork so it doesn’t rise unevenly.

Bake for 15-16 minutes until golden brown on the edges and firm to the touch.

Toast coconut: Spread in a thin layer on a parchment lined baking sheet. Bake for 4-7 minutes, monitoring closely until just starting to turn golden. Residual heat from the pan will continue cooking the coconut after it is removed from the oven.

In a medium pot, heat the caramel over medium until gently bubbling. Do not walk away from the caramel as it is prone to burning. Cook for one (1) minute at a boil, swirling gently. Do not over cook or caramel will be too hard.

Remove from heat and fold in the toasted coconut (and salt if using). Stir gently until the coconut is completely coated.

Scrap the coconut onto the hot baked shortbread and press into an even layer.

Set aside to cool completely.

Once cool, cut into 16-20 bars.

Chop chocolate finely and place in a heat proof bowl over a pot of simmering water until mostly melted. Alternatively, melt in the microwave in blasts of 15 seconds or less, stirring after each one. Allow residual heat to finish melting chocolate.

Add the coconut oil and stir until smooth.

Have parchment or wax paper lined baking sheet ready.

Dip the base of each bar into chocolate (resting on a fork can help) and shake off excess. Place on the line baking sheet.

Drizzle thin stripes of chocolate over the tops of each bar. Allow to solidify.

Can be stored at cool room temperature for five (5) days or in the freezer for up to one (1) month. Bring to room temperature before eating.