Preheat oven to 325°F. Spread coconut on a baking sheet and toast for 10-15 mins, stirring often, until golden. Set aside.

Increase oven to 350°F. Line an 8x8 pan with parchment paper.

In a bowl, whisk melted butter and sugar. Add eggs one at a time, whisking well, then stir in vanilla.

Fold in the flour, cocoa powder, and salt until just combined. Pour into the prepared pan and bake 20-25 minutes. Let cool completely.

In a microwave-safe bowl, melt unwrapped caramels and heavy cream in 30-second intervals until smooth.

Reserve 1/4 of the caramel and spread it thinly over the cooled brownies. Mix the remaining caramel with the toasted coconut.

Press the caramel-coconut mixture firmly and evenly over the top of the brownies.

Melt chocolate chips and coconut oil in the microwave until smooth. Drizzle thickly over the coconut layer.

Chill in the refrigerator for at least 1 hour until set before cutting into squares.