Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper and lightly grease it. Blend softened butter, brown sugar, and salt until creamy. Gradually add flour and mix until crumbly. Press into the base of the pan and bake for 15 minutes or until golden.

Combine unsalted butter, brown sugar, honey, heavy cream, and salt in a saucepan over medium heat. Stir continuously until simmering, about 2 minutes. Remove heat, stir in vanilla extract and coconut until well combined.

Pour the coconut caramel filling over the pre-baked crust, smoothing it out evenly. Return to the oven and bake for 12 minutes or until filling is bubbly and set. Cool on a wire rack for 30 minutes.

Melt milk chocolate chips in a double boiler or microwave. Drizzle melted chocolate over the top in a zigzag pattern, sprinkle with flaky salt if desired. Let set for 30 minutes before slicing.