Preheat oven to 350°F. Grease a 9-inch pie pan. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Gradually add dry ingredients, mixing until just combined. Press half of the dough into the bottom of the pie pan.

Toast shredded coconut in a dry skillet over medium heat until golden brown. Set aside. Bake crust for 10 minutes, then drizzle half of the caramel sauce over it and sprinkle toasted coconut on top.

Drop spoonfuls of remaining dough over the coconut layer and spread it out. Bake for an additional 20-25 minutes until the top is set.

Allow pie to cool completely. Melt chocolate chips in the microwave and drizzle over the top of the pie. Let it set for 30 minutes before slicing.