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Preheat oven to 300F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
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Place caramels, salt, and milk in a small saucepan. Heat over medium-low heat, stirring frequently, until the caramels have melted and everything has come together as one mixture. Fold in the toasted coconut.
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Spread the caramel mixture evenly over the cooled crust. Allow to cool completely before cutting. Cut into 30 bars with a large knife or a pizza cutter (it's easy to get it through the topping).
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Once bars are cut, melt chocolate in a double boiler, a heatproof bowl set over simmering water, or a microwave. Once melted, allow to cool slightly and then transfer to a pastry bag with a small round tip (or ziploc bag - cut a corner off after the chocolate is in) and drizzle over tops of bars. Store in an airtight container once chocolate is set.