Toast the coconut: Spread the shredded coconut in a dry skillet over medium-low heat. Stir every 1-2 minutes until golden brown in spots, about 5 minutes, then set aside to cool.

Preheat and crush cookies: Preheat the oven to 350°F. Crush the chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin and a sealed bag.

Mix and press crust: Stir the cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides.

Bake the crust: Bake the crust for 8-10 minutes until it looks set and firm to the touch. Let it cool completely on a wire rack before filling.

Melt the caramel: Combine the soft caramel candies, heavy cream and salt in a saucepan over low heat. Stir constantly until the caramel melts into a smooth, pourable sauce, about 4 minutes.

Stir in vanilla: Remove the caramel from the heat and stir in the vanilla extract. The sauce should look glossy and coat the back of a spoon.

Fold in coconut: Add the toasted, cooled coconut to the caramel sauce and fold until every piece is coated. Work quickly while the caramel is still warm and soft.

Fill the crust: Spread the coconut caramel filling evenly over the cooled crust, pressing gently into the edges with a spatula.

Chill before drizzling: Refrigerate the pie for about 1 hour so the filling firms up slightly before you add the chocolate.

Melt the chocolate: Melt the chocolate chips with the coconut oil in 20-second microwave bursts, stirring between each, until smooth.

Drizzle the top: Drizzle the melted chocolate over the coconut caramel layer in thin lines using a spoon or a piping bag.

Chill until set: Return the pie to the refrigerator and chill for at least 3 hours, or until the filling and chocolate are firm enough to slice cleanly.