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

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

2. Make the Cookie Base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this mixture to the creamed butter and sugar, mixing until just combined.

4. Spread in Pan: Press the cookie dough evenly into the bottom of the prepared baking pan. Use your hands or a spatula to ensure an even layer.

5. Bake the Base: Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden.

6. Toast Coconut: While the cookie base is baking, spread the shredded coconut on a baking sheet. Toast it in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye on it to prevent burning.

7. Prepare the Topping: In a medium bowl, mix the caramel sauce with the toasted coconut and salt until well combined.

8. Add Topping to Bars: Once the cookie base is done baking, remove it from the oven and let it cool for about 10 minutes. Then, spread the coconut-caramel mixture evenly over the top.

9. Bake Again: Return the pan to the oven and bake for an additional 10-15 minutes, until the topping is bubbly and set.

10. Cool Completely: Allow the bars to cool in the pan for about 30-40 minutes. For best results, refrigerate them for an hour before cutting.

11. Prepare Chocolate Drizzle: Melt the semi-sweet chocolate chips with the coconut oil in the microwave or over a double boiler until smooth. Drizzle the melted chocolate over the cooled bars.

12. Cut and Serve: Once the chocolate has set, cut the bars into squares or rectangles and serve.