Preheat the oven to 350°F.

In a mixing bowl, combine the crushed graham crackers, cocoa powder, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Bake for 10 minutes, then remove from the oven and let cool slightly.

In a small saucepan over medium heat, combine the sweetened condensed milk, caramel sauce, and vanilla extract. Stir until heated through and well combined.

Remove from heat and stir in the shredded coconut.

Pour the coconut-caramel mixture into the cooled pie crust, spreading it evenly.

Bake for an additional 15 minutes.

Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours to set.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Drizzle the melted chocolate over the top of the pie in a decorative pattern. Allow the chocolate to set before slicing.