Preheat oven to 350°F (175°C). Prepare brownie mix as per package instructions and pour into a lined baking pan. Bake for 25-30 minutes.

Spread shredded coconut on a baking sheet and toast in the oven for the last 5-10 minutes of brownie baking time, stirring frequently.

Combine toasted coconut with caramel topping in a bowl and stir until well coated. Set aside.

Once brownies are slightly cooled, spread caramel-coconut mixture over the brownies evenly.

Melt chocolate chips in a microwave-safe bowl in 20-30 second intervals until smooth. Transfer to a piping bag.

Drizzle melted chocolate over the brownies in a zigzag motion. Let sit until chocolate firms up.

Chill brownies in the refrigerator for 30 minutes before slicing into squares or rectangles.