Preheat your oven to 350°F (175°C). Prepare brownie mix according to package instructions in a mixing bowl. Grease a 9x13-inch baking dish or line it with parchment paper.

Spread shredded coconut in a single layer on a parchment-lined baking sheet and toast for 3-5 minutes, stirring frequently until golden brown.

Combine the toasted coconut with the caramel ice cream topping in a medium bowl, ensuring even coating.

Distribute the coconut-caramel mixture evenly over the warm brownie base. Spread gently with a spatula.

Microwave the semi-sweet chocolate chips in 20-second intervals, stirring until melted and smooth.

Use a piping bag to drizzle the melted chocolate over the caramel-coconut layer in a zigzag pattern.

Refrigerate the brownies for at least 30 minutes to set. Cut into squares with a sharp, warm knife.

Serve on a platter or individual plates, optionally adding a scoop of vanilla ice cream or whipped cream.