Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang.

In a bowl, whisk warm melted butter and sugar. Add eggs one at a time, whisking vigorously. Stir in vanilla.

Sift cocoa powder, flour, and salt into the wet ingredients. Fold gently until just combined. Do not overmix.

Pour batter into pan and bake for 20-25 minutes. Let cool completely in the pan.

Toast coconut in a large skillet over medium heat for 5-7 minutes until golden brown. Transfer to a bowl.

Microwave unwrapped caramels, heavy cream, and a pinch of salt in 30-second intervals until smooth.

Reserve 3 tablespoons of melted caramel. Pour the rest over the toasted coconut and fold until evenly coated.

Spread the reserved 3 tablespoons of plain caramel over the cooled brownies. Top with the sticky caramel-coconut mixture, pressing into an even layer.

Melt chocolate chips and coconut oil together. Drizzle in a diagonal zigzag pattern over the coconut topping.

Chill for 30 minutes to set, then use the parchment overhang to lift out and cut into squares.