Creating Samoas Caramel Coconut Bars is a simple process if you follow these detailed steps:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper for easy removal later.
2. Make the Shortbread Base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
3. Combine Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
4. Press the Dough: Pour the shortbread mixture into the prepared baking dish. Press it down evenly to create a solid base.
5. Bake the Base: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the edges are lightly golden.
6. Toast the Coconut: While the base is baking, spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
7. Prepare the Caramel Layer: Once the shortbread base is done baking, remove it from the oven and let it cool slightly. Drizzle the caramel sauce evenly over the base.
8. Add the Coconut: Sprinkle the toasted coconut over the caramel layer, pressing it gently into the caramel.
9. Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth.
10. Drizzle the Chocolate: Once the chocolate is melted, drizzle it over the coconut layer in a zigzag pattern for a beautiful finish.
11. Cool and Set: Allow the bars to cool completely in the baking dish at room temperature. Then, transfer to the refrigerator for at least one hour to set.
12. Cut into Bars: Once set, lift the bars out of the baking dish using the parchment paper. Cut into squares or rectangles as desired.

These steps will guide you in creating these incredible Samoas Caramel Coconut Bars with ease.