Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.

Turn oven up to 350 degrees and grease a 9x13 baking dish. Combine all crust ingredients and cut with pastry knife, or mix with mixer or food processor until coarse pea-sized lumps form. Press into prepared baking dish. Bake for 8-10 minutes.

Meanwhile, prepare brownie batter according to package directions. Stir in chocolate chips. Pour over shortbread crust and bake according to box directions and toothpick test comes out mostly clean.

In a small bowl combine caramels and milk. Heat in the microwave in 30 second intervals stirring in between until melted. Place toasted coconut in a large bowl and add the caramel stirring well to combine.

Pour coconut caramel mixture over brownies and gently spread evenly over the top. It will be thick so you might have to gently press it in an even layer.

Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. You can also cool the bars and cut them and then drizzle each one with chocolate for a more finished look.