1. Preheat the oven to 350°F and grease a 9-inch pie dish well.

2. In a mixing bowl, combine the flour, granulated sugar, salt, softened butter, vanilla extract, and egg until a soft dough forms.

3. Press the dough evenly into the bottom and up the sides of the pie dish.

4. Bake the crust for 15 to 18 minutes, until lightly golden around the edges, then let it cool slightly.

5. Spread the shredded coconut on a baking sheet and toast it for 5 to 8 minutes, stirring once or twice, until golden.

6. In a saucepan over low heat, melt the caramels with the heavy cream and brown sugar, stirring until smooth.

7. Fold most of the toasted coconut into the caramel mixture, saving a little for topping if desired.

8. Spoon the caramel coconut filling over the baked crust and spread it evenly.

9. Return the pie to the oven for 8 to 10 minutes, then cool completely.

10. Melt the chocolate chips with 1 teaspoon butter or cream until smooth.

11. Drizzle the melted chocolate over the cooled pie and top with the reserved toasted coconut.

12. Let the chocolate set before slicing and serving.