Preheat oven to 325°F.

Lightly grease donut pan or spray with nonstick cooking spray.

Using a medium bowl, add the flour, cocoa powder, baking powder, baking soda, salt and brown sugar; mix until well combined.

In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla extract.

Pour the buttermilk mixture into the flour mixture; stir until just combined. Fold the chocolate chips into the batter.

Spoon or pipe batter into donut pan. (Tip: Fill each donut circle about ⅔ full of batter.)

Bake at 325°F for 13-15 minutes, or until a toothpick inserted into a donut comes out clean. Let donuts rest in pan for 5 minutes and then invert pan and let donuts fully cool on wire rack.

Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.

Place the caramels, milk and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut. “Frost” the top of each donut with the coconut-caramel mixture. Set donuts aside. (Tip: I used 2 small spoons to drop spoonfuls of the warm caramel mixture around the top of the doughnut. Then I just pushed it into place so that it fully covered the top. If the caramel mixture cools too much, just heat it back up slightly.)

Place the chocolate, butter and water in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Using a piping bag with a small round top (or a sandwich bag with one corner snipped off), drizzle tops of donuts with chocolate glaze.