Gluten Free Samoa Cookie Bars

Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment or foil, extending over the edges. Lightly coat with cooking spray.
Spread the coconut out on a small sheet pan (not the lined pan). Toast for 5 to 10 minutes, stirring often. Set aside.
Sift together the GF flour, baking powder, and salt and set aside.
Beat the butter, vanilla, and sugars together in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the flour and slowly work the dough on low speed just until it begins to come together, scraping down the bowl as needed.
Transfer the cookie dough to the prepared pan and press it into the bottom. Use a small glass to press into the corners. Bake for 12 minutes, or until the edges are light brown.
Remove the crust from the oven and immediately sprinkle 8 ounces of chocolate chips over the hot cookie crust. Let stand for 5 minutes, then spread the melted chocolate over the crust.
In a mixing bowl, combine the toasted coconut flakes and caramel sauce. Spread the mixture over the top of the chocolate layer. Return to the oven for another 10 minutes.
Cool the bars for 20 minutes in a wire rack.
In a small bowl, microwave the remaining chocolate in 20-second intervals, stirring in between, until melted. Drizzle over the bars.
Cover the bars and chill for at least 1 hour, or until totally set. Use the parchment paper to lift the bars from the pan and slice.