Preheat the oven to 300F. Spread the coconut out on a parchment-lined baking sheet and bake for 20 minutes, stirring every 5 minutes to make sure it doesn’t burn. Take the coconut out of the oven to let it cool, then turn the oven up to 350F.
In a saucepan, melt the butter at medium heat, then whisk in the brown sugar and whisk until incorporated.
Add egg whites and almond extract; mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Once the sugar butter mixture is cool, transfer to a mixing bowl and beat in the eggs and vanilla. Sift in the flour mixture and mix well. Add the chocolate chips and mix.
In a microwave safe bowl, melt together the caramels, salt and cream in the microwave in 30 second pulses, stirring a little between each pulse. Once the caramel is smooth, add the coconut and mix well.
Place half of the blondie dough in a 13″x9″ baking dish. Spread the coconut caramel mixture on top so it’s even. Top with the remaining blondie dough to cover the caramel. Set in the oven and bake for 40 minutes.
Let cool at least half an hour before cutting into bars and serving.