Rich and fudgy brownies topped with gooey caramel, toasted coconut, and a drizzle of chocolate, inspired by the classic Girl Scout Samoa cookies.

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Preheat oven and prepare the brownie mix according to package instructions. Bake in a greased 9×13 inch pan and let cool completely.
While brownies cool, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Set aside.
In a microwave-safe bowl, combine unwrapped caramels, milk, and salt. Microwave in 30-second intervals, stirring until smooth.
Stir the toasted coconut into the melted caramel mixture.
Spread the caramel coconut topping evenly over the cooled brownies.
Melt the chocolate chips in the microwave and drizzle over the top of the caramel coconut layer.
Let brownies set at room temperature or refrigerate to firm up before cutting into squares.