Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang.

In a food processor, combine flour, powdered sugar, and salt. Pulse to combine.

Add cold butter and pulse until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared pan.

Bake for 15-20 minutes, or until golden brown.

While the crust is baking, make the caramel. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden amber color.

Remove from heat and slowly whisk in the heavy cream and butter until smooth. Be careful, as the mixture will bubble up.

Stir in the salt.

Pour the caramel evenly over the baked crust.

Sprinkle the shredded coconut evenly over the caramel layer.

Bake for 10-15 minutes, or until the coconut is golden brown.

Let cool completely in the pan before cutting into bars. Use the parchment paper overhang to lift the bars out of the pan for easier cutting.