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Toast the coconut in a 325F degree oven & toss every 5-10 minutes until golden, about 30 minutes
Set a very large pot over medium heat. Evenly sprinkle the sugar along the bottom of the pot—cook, without stirring, until the sugar has mostly melted, about 5 minutes. Carefully swirl the pot to melt any remaining sugar. Be brave & keep cooking until very deeply browned, smoky, & nearly burnt, about 5 minutes
Turn off the heat. Gently lower the butter into the caramel—swirl until melted
Return to low heat. Add the marshmallows—stir until melted
Add the salt & vanilla—stir
Add the Rice Krispies & ½ the toasted coconut—take your time stirring & folding the mixture until well combined
Scrape ½ the mixture into a lined & buttered 9x13-inch pan, sprinkle over ½ the chocolate chips, then repeat. Use the butter paper to gently press into the pan. Cool until set, cut into portions, & shower over the remaining coconut