Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.

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

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

In another bowl, combine flour, cocoa powder, baking 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 skillet over medium heat until golden brown, stirring frequently.

Once the brownies are done, remove them from the oven and let them cool for about 10 minutes.

Spread the caramel sauce evenly over the warm 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 and serving.