Add graham cracker crumbs to a bowl. Stir in the desiccated coconut and melted butter.
Line the base of your baking pan (20 x 30 cm / 8 x 12 inch) with parchment paper. Press the mixture firmly into the base of your prepared pan using the back of a spoon.
Place the baking pan in the fridge to firm, while you make the caramel.
While the cookie base is in the fridge, prepare the caramel. Add sugar to a medium saucepan over medium-low heat. Let the sugar dissolve completely, without any stirring (very important). You can, however, tilt the pan carefully to move the sugar ar
Once the caramel deep golden brown, slowly add the condensed milk to the caramel. Cook until the mixture is golden brown and thick, whisking constantly (make sure to whisk at the bottom of the saucepan as well to prevent burning), for about 10 minute
Add cubes of butter to the caramel mixture while whisking constantly. Add a pinch of salt and pour the caramel over the cookie layer, spread evenly and refrigerate until firm, for about 2 - 4 hours or until completely firm.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Remove from the heat and pour in the vegetable oil, stir until smooth. Pour over the caramel and refrigerate until
Cut into slices or squares (makes 20 squares), place on a plate and serve. Store in an airtight container in the fridge for up to 4 days. Enjoy!