Creating Coconut Caramel Cream Puffs is straightforward if you follow these steps:

Making the Choux Pastry

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Mixture: In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
3. Add Flour: Once the butter melts, add the flour and salt all at once. Stir vigorously until a ball forms and pulls away from the sides of the pan.
4. Cool Mixture: Remove from heat and let it cool for about 5 minutes.
5. Incorporate Eggs: Add the eggs, one at a time, mixing well after each addition until smooth and glossy.
6. Pipe Dough: Transfer the mixture to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches) onto the prepared baking sheet.
7. Bake: Bake for 20-25 minutes or until the pastries are puffed and golden brown. Do not open the oven door during baking.
8. Cool Completely: Remove from the oven and allow to cool completely on a wire rack.

Making the Coconut Cream Filling

9. Whip Cream: In a mixing bowl, whip the heavy cream, using an electric mixer until soft peaks form.
10. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
11. Fold in Coconut: Gently fold in the shredded coconut until evenly distributed.
12. Chill: Place the filling in the refrigerator while preparing the caramel sauce.

Making the Caramel Sauce

13. Cook Sugar: In a medium saucepan over medium heat, melt the granulated sugar. Stir constantly until it turns into liquid and turns a golden amber color.
14. Add Butter: Remove from heat and add the butter, whisking until melted and combined.
15. Incorporate Cream: Slowly pour in the heavy cream while whisking continuously. Be careful, as it may bubble up. Add a pinch of salt and mix until smooth.
16. Cool the Sauce: Allow the caramel to cool slightly before drizzling.

Assembling the Cream Puffs

17. Fill Pastries: Once the choux pastries are cool, use a small knife or piping bag to fill each puff with the coconut cream.
18. Drizzle Caramel: Top with warm caramel sauce or serve it on the side for dipping.