Preheat your oven to the temperature specified on the brownie mix package, typically around 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper.

In a large mixing bowl, combine brownie mix with vegetable oil, eggs, and water as directed on the package. Stir until just combined.

Place the brownie-filled pan in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

Spread shredded coconut on a separate baking sheet and toast in the oven for about 3-5 minutes, stirring every minute.

Once brownies are baked, let them cool for 10-15 minutes. Drizzle caramel topping evenly over the brownies, and sprinkle the toasted coconut on top.

Melt the semi-sweet chocolate chips in a microwave-safe bowl and drizzle over the coconut in a zigzag pattern.

Allow brownies to cool completely at room temperature for about 30-45 minutes before slicing into squares.