Line a baking sheet with foil. Set aside.

Save 2 oz of chocolate chips & set aside. Melt the remaining 10 oz of semi-sweet chocolate over a double boiler or in the microwave on half power for 30 second intervals. Spread the melted chocolate to your desired thickness (kind of thin like ¼".)

Top the warm chocolate evenly with your shortbread cookies. The closer together, the easier it is to top with the caramel-coconut mixture. Place baking sheet in the freezer while you do the next steps.

In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly & you do not want to burn the coconut! When the coconut is toasted, set aside.

Meanwhile melt your caramel bits with 2 Tbsp of water over medium-low heat in a non-stick saucepan. Stir constantly until just melted (it will get hard if you cook it longer.) Turn heat off & remove pan from heat immediately. Add coconut & fold gently.

Remove your chocolate from the freezer & spread the caramel-coconut mixture evenly on top.

Melt your remaining 2 oz of chocolate in the microwave on half power for 30 second intervals until melted. Drizzle over the top. (I put mine in a plastic bag, cut the corner & squeeze it over the top for more even results.)

Put back in the freezer for 5 minutes to set the chocolate. Cut & enjoy! Store in an airtight container.