Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
While the caramel is cooling, toast the coconut. Preheat the oven to 350° and spread coconut evenly on a sheet tray. Bake for 10 minutes, stirring every 2-3 minutes. This is important to ensure it does not burn.
Keep the oven on to bake the shortbread.
Once the caramel has cooled (you can even make the shortbread while you wait), add in the toasted coconut and stir until it is evenly mixed.