Preheat the oven to 350°F (175°C).

In a large saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar.

Allow the mixture to cool slightly, then whisk in the eggs one at a time. Stir in the vanilla extract until well combined.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.

Gradually fold the dry ingredients into the butter and sugar mixture until just combined.

Stir in the chocolate chips and 3/4 of the shredded coconut, reserving the rest for topping.

Pour the brownie batter into a greased 9×13 inch baking dish, spreading it out evenly.

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

Once out of the oven, drizzle the caramel sauce over the top of the brownies. Sprinkle the remaining shredded coconut and any extra chocolate chips to finish.

Allow the brownies to cool completely before cutting them into squares.