Preheat the oven to 350ºF, and line an 8×8-inch baking dish with parchment paper. Spray with nonstick cooking spray; set aside.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.

Once browned and nutty, turn off the heat and allow to cool for 5 minutes.

Whisk in both sugars, the egg, and vanilla until smooth. Switch to a wooden spoon, add the flour, baking powder, and salt and stir until just combined. Try not to overmix.

Turn batter out into prepared pan, spreading batter evenly with a rubber spatula. Bake for about 20-23 minutes, or until edges are firm and golden and the center jiggles slightly; do not overbake. Blondies firm up as they cool.

Spread coconut evenly onto a rimmed baking sheet. Bake in a 350ºF oven, stirring occasionally, for about 7-10 minutes or until golden brown. Remove immediately from oven and allow to cool completely while you work on the caramel.

Combine the sugar and water in a medium saucepan set over medium heat. Stir occasionally with a fork until mixture comes to a boil, about 3-4 minutes. Continue to simmer until mixture becomes a medium amber color, about 5-6 minutes, swirling pan every so often. Immediately add the cream, and reduce the heat to medium-low.

Using a heat-resistant spatula, constantly stir the caramel until temperature reaches 225ºF-230ºF, about 4-5 minutes. Turn the heat off, stir in the vanilla, and allow to cool/thicken for about 5 minutes. Stir in the toasted shredded coconut, then spread coconut caramel topping evenly over the cooled blondies. Set in the refrigerator for about two hours to allow allow coconut caramel layer to firm up.

In a glass measuring cup, heat the heavy cream in the microwave until it begins to boil, about 30-40 seconds. Remove from the microwave then add the chocolate, shaking gently to make sure all of the chocolate is covered in the hot cream. Cover with plastic wrap and let sit for 5 minutes before stirring smooth.

Run a knife around the edges of the pan, lift the blondies out, then cut into squares. Drizzle with chocolate ganache and serve!