Over medium heat in a small skillet spread the coconut. Stirring frequently, until toasted and light golden brown. Set aside.
Over medium heat in a large saucepan, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil approximately 3 to 5 minutes.
Remove from heat and add the vanilla, cream and salt. The mixture will bubble and this is normal.
Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool (about 1 hour), then cut into squares. Reheat remaining chocolate mixture and drizzle over the bars.