Samoa Cookie Bars

If you're making homemade salted caramel sauce, make it before starting this recipe. You can make this one and store it in the fridge for up to 1 week in advance.
Preheat the oven to 350°F / 175°C. Grease and line an 8x8 baking dish with butter and parchment paper.
In a small saute pan set over medium heat, stir the coconut ocasionally until it turns golden in color. Remove from the heat and set aside.
In a medium sized mixing bowl, melt the butter. Then, whisk in both sugars.
Whisk in the egg and vanilla until very well combined.
Add in the flour, oats, baking soda, baking powder, salt, and toasted coconut. Fold the mixture together with a rubber spatula just until no flour streaks remain.
Pat ~3/4 of the dough down into an even layer in the prepared baking dish. Bake for 15-20 minutes, until the edges begin to brown.
Remove the pan from the oven, and evenly sprinkle the chocolate chips over the dough to the best of your ability.
Drizzle the caramel in an even layer over the chocolate chips.
Use your hands to tear off small pieces of cookie dough and distribute them on top of the caramel. It will not completely cover the top - this is okay!
Bake for an additional 20 minutes, or until the dough begins to turn golden brown.
Let the cookie bars chill in the fridge for at least 2 hours before slicing. Serve and enjoy!