Decadent Samoa Brownies inspired by the classic Girl Scout cookies, layered with rich chocolate, caramel, and toasted coconut.

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Preheat the oven according to brownie mix instructions. Prepare and bake brownies as directed in a 9×13-inch pan. Let cool completely.
While brownies are cooling, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Set aside.
In a microwave-safe bowl, melt the unwrapped caramels with milk and salt in 30-second intervals, stirring until smooth.
Mix the toasted coconut into the melted caramel until evenly coated.
Spread the caramel-coconut mixture evenly over the cooled brownies.
In another microwave-safe bowl, melt the chocolate chips with coconut oil (if using) in 30-second intervals, stirring until smooth.
Drizzle the melted chocolate over the top of the caramel-coconut layer.
Let set at room temperature or refrigerate until firm before cutting into squares.