Preheat your oven to 350°F (175°C). In a mixing bowl, combine the boxed brownie mix, water, vegetable oil, and eggs, following the package instructions. Whisk until smooth, ensuring no dry lumps remain.

Pour the brownie batter into a greased 9x13-inch pan, spreading it evenly to the corners. Bake for about 30-35 minutes.

While the brownies are baking, spread shredded coconut in a single layer on a parchment-lined baking sheet. Toast it in the oven for about 3-5 minutes, stirring frequently until it turns golden brown.

Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15 minutes.

After the brownies have cooled, pour an even layer of caramel ice cream topping over the surface.

Sprinkle the toasted coconut evenly over the caramel layer, pressing it gently.

In a microwave-safe bowl, melt semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Drizzle the chocolate over the top of the brownies.

Once the chocolate has set slightly, slice the brownies into squares for serving.