Preheat oven to 350°
Prepare the brownies per the box instructions and pour the batter into a 12" x 17" large cookie sheet.
Bake for 11 minutes.
Turn oven off.
Remove the brownies from the oven and sprinkle the bag of chocolate chips evenly across the top of the hot brownies.
Return the cookie sheet to the oven (while the oven is turned off) for 3-5 minutes while the chocolate chips melt. It's fine if there are still visible pieces of the chips.
Remove the brownies from the oven and let them cool completely.
Microwave the caramel sauce for 20 seconds.
Top the chocolate covered brownies with the cooled toasted coconut.
Drizzle the caramel sauce over the coconut.
Refrigerate for 1 hour before serving.
Store in the refrigerator for up to 4 days.