Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, cream the melted butter and granulated sugar until smooth and fluffy.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the shredded coconut, pour into the prepared pan, and drizzle with caramel sauce.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Let them cool in the pan for at least 10-15 minutes before cutting into squares.