Once the brownies are baked according to the package instructions and the oven is still hot, spread the shredded coconut evenly on a parchment-lined baking sheet. Toast the coconut in the oven for about 3 to 5 minutes, stirring frequently, until it is evenly golden brown. Remove the toasted coconut from the oven and let it cool slightly. Stir the caramel into the toasted coconut until fully combined. Evenly spread the coconut-caramel mixture over the cooled brownies. Pour the melted chocolate into a piping bag or a plastic bag with the corner snipped off, and drizzle it over the top of the coconut layer. Place the brownies in the refrigerator to cool and set. Once chilled, slice into squares and serve.