Method
1. Line a clean square pan with parchment paper
2. Add butter and brown sugar to a clean stand mixer bowl
3. Beat until light and fluffy - 4 min
4. Add kosher salt, vanilla extract and coconut extract to the mixture
5. Beat until combined then set aside - 1 min
6. Add all purpose flour and unsweetened shredded coconut to a clean medium bowl
7. Fold dry ingredients into mixture and mix gently until coarse crumbs form
8. Transfer mixture to square pan
9. Press evenly
10. Place in freezer while you preheat the oven
11. Pre-heat oven - 175°C
12. Bake for 5 min
13. Bake - 15 min, 150°C
14. Let cool
15. Add evaporated milk, butter and brown sugar to a clean saucepan
16. Heat until just boiling while stirring occasionally - medium heat
17. Simmer until thickened - approx 20 min, low heat
18. Pour caramel into base
19. Place in freezer until hard - approx 1 hr
20. Add semisweet chocolate to a clean glass measuring cup
21. Melt carefully in microwave - low heat
22. Spread evenly on the caramel layer
23. Sprinkle with sea salt
24. Chill in fridge until set
25. Turn out onto a cutting board
26. Slice into squares