Preheat your oven to 350°F (175°C). In a mixing bowl, combine shredded coconut, sugar, and melted butter until completely blended. Firmly press the mixture into the bottom of a 9-inch pie dish. Bake for about 10-12 minutes until golden brown.

In a medium saucepan over medium heat, combine granulated sugar and heavy cream. Stir continuously for about 5-7 minutes until the sugar has dissolved and the mixture thickens. Remove from heat and stir in vanilla extract.

Once the coconut crust has cooled slightly, carefully pour the warm caramel filling into the center of the crust and spread evenly with a spatula.

Melt dark chocolate with a tablespoon of butter in a microwave-safe bowl in 30-second intervals until smooth. Drizzle it over the pie using a spoon or piping bag.

Bake the assembled pie for an additional 20-25 minutes until the filling is set around the edges but slightly jiggly in the center.

Allow the pie to cool at room temperature for at least 30 minutes, then chill in the refrigerator for an hour before slicing.