In a mixing bowl, combine graham cracker crumbs, sweetened shredded coconut, unsalted butter, and a pinch of salt. Press into the bottom of a lined 9x9-inch pan. Bake at 350°F for 10 minutes until golden brown, then cool.

Beat cream cheese until smooth, then gradually add powdered sugar and vanilla extract. Spread the filling evenly over the cooled crust and chill for about 30 minutes.

In a saucepan, melt unsalted butter and stir in brown sugar. Bring to a boil and bubble for 3 minutes, stirring until thick and shiny. Let cool slightly, then pour over the filling.

Pour the toffee evenly over the filling, pressing in chocolate-covered toffee bits while warm. Let sit at room temperature for 15 minutes.

Cover with plastic wrap and refrigerate for at least 4 hours. Slice into squares using a hot knife for clean edges.