1. Preheat the oven to 350°F. Grease a 9-inch pie plate.

2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

3. Mix in the egg and vanilla extract until smooth.

4. Add the flour, baking soda, and salt. Stir just until a soft dough forms.

5. Press the dough evenly into the prepared pie plate, covering the bottom and going slightly up the sides.

6. Bake for 15 minutes, or until the crust looks lightly golden and mostly set.

7. Remove the pie from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot crust. Let them sit for 2 to 3 minutes, then spread into an even layer.

8. In a saucepan over low heat, melt the soft caramels with the heavy cream, stirring until smooth.

9. Fold the shredded coconut into the melted caramel mixture until fully coated.

10. Spoon the caramel coconut topping over the chocolate layer and spread it evenly.

11. Return the pie to the oven and bake for 10 to 12 minutes, until the topping is warm and lightly toasted.

12. Cool the pie completely.

13. Drizzle the melted dark chocolate over the top.

14. Let the chocolate set, then slice and serve.