Preheat the oven to 350°F (175°C) and grease the baking pan.

In a mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

While the brownies are baking, toast the shredded coconut in a dry saucepan over medium heat until golden brown, stirring frequently.

Once the brownies are done, remove from the oven and let them cool slightly.

Drizzle the caramel sauce over the brownies, then sprinkle the toasted coconut on top.

Melt the chocolate chips in a microwave or double boiler, then drizzle over the coconut layer.

Allow the brownies to cool completely before cutting into squares.