Preheat oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or your fingers to create an even crust.

Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.

While the crust cools, spread the shredded coconut in a single layer on a baking sheet. Bake in the preheated 350°F (175°C) oven for 5-7 minutes, stirring once or twice, until golden brown and fragrant. Watch carefully to prevent burning. Remove and let cool.

In a medium saucepan, melt the butter over medium heat. Add the packed light brown sugar and whisk until smooth. Bring to a gentle boil, stirring constantly, and cook for 1 minute.

Reduce heat to low, then slowly whisk in the sweetened condensed milk. Continue to cook, stirring frequently, for another 5-7 minutes, until the mixture thickens slightly.

Remove from heat and stir in the vanilla extract and the toasted coconut. Mix well until the coconut is evenly coated.

Pour the warm caramel coconut filling into the cooled graham cracker crust. Spread evenly with a spatula.

Place the pie in the refrigerator and chill for at least 3-4 hours, or until completely set. For best results, chill overnight.

Once the pie is set, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or heavy cream). Microwave in 30-second intervals, stirring after each, until smooth and melted. Alternatively, melt in a double boiler.

Drizzle the melted chocolate over the chilled pie in a decorative pattern. Let the chocolate set at room temperature for about 15-20 minutes, or briefly in the refrigerator, before slicing and serving.