Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Gradually mix in the salt and flour until just combined. Press this dough evenly into the bottom of an 8x8-inch baking dish lined with parchment paper. Bake for about 15 minutes until lightly golden.

In a saucepan over medium heat, combine the butter pieces and brown sugar. Stir continuously until melted and smooth, about 3–5 minutes. Add honey, cream, and salt; bring to a gentle boil while stirring constantly. Remove from heat and fold in shredded coconut and vanilla extract.

Once your crust has cooled slightly, pour the caramel coconut mixture evenly over it. Spread it out gently with a spatula. Return it to the oven for another 12–15 minutes until bubbly but not overly browned.

Let your bars cool completely in the pan on a wire rack. Melt your chocolate chips until smooth and drizzle over the cooled caramel layer.

Once everything has set properly, cut them into squares and sprinkle with flaky finishing salt if desired. Serve and enjoy!