Preheat oven to 350 degrees.

With an electric mixer, cream together sugar, butter and 2 teaspoons vanilla. Add the egg and beat until fluffy. Stir in the salt, then the flour, 1/2 cup at a time, until well mixed.

Press dough evenly into the bottom of a lightly greased 9×13 inch pan.

Bake for 18-20 minutes or until the shortbread is set and just beginning to turn golden brown. Cool completely.

Meanwhile, combine the caramels, milk and and 1 teaspoon vanilla in a saucepan over medium low heat. Cook and stir until the caramels are melted and the mixture is smooth. Stir in the toasted coconut.

Spread the coconut caramel mixture over the cooled shortbread base.

Refrigerate for at least an hour, or until the caramel layer is completely cooled. Remove the bars from the refrigerator and cut into squares.

Melt the 2 cups of chocolate chips in the microwave at 50% power, stirring every 1-2 minutes until smooth.

Carefully dip the bottoms of each cookie into the chocolate and set on wax paper. Drizzle any remaining chocolate over the tops of the bars.