Preheat oven to 350 degrees F. Line the bottom of a 9" x 5" loaf pan with parchment paper, then lightly brush the sides of the pan with some of the melted butter, set aside.
Heat a large skillet over medium heat and add the coconut to the pan. Stir often until the coconut begins to turn a golden brown color, about 5 to 7 minutes. Remove from pan and let cool. Reserve 1/2 cup of toasted coconut for later use.
Unwrap one tube of pizza dough and press into a 16" x 12" rectangle. Use a sharp knife or pizza cutter to make four 4" x 12" rectangles. Brush each rectangle with butter.
Sprinkle one rectangle with sugar (just enough to lightly coat it) then sprinkle with a tablespoon or two of toasted coconut, followed by a tablespoon of mini chocolate chips. Carefully place another rectangle of pizza dough, butter side down, on top of the filling. Brush that rectangle with butter and then sprinkle with sugar, toasted coconut, and chocolate chips. Repeat this process until you place the fourth rectangle on top.
Use a sharp knife to cut the stack into 4" x 2" rectangles. Brush one stack with butter, sprinkle with more sugar, toasted coconut and chocolate chips, then place another stack on top. Keep doing this until you have one large stack. Carefully place the stack in the prepared loaf pan.
Repeat steps 3 to 5 using the remaining tube of pizza dough.
Drizzle any remaining butter over the loaf before baking for 45 to 55 minutes, until the bread is a deep golden brown. Cover with a sheet of tinfoil if the top begins to darken too fast.
Just before the bread is done, unwrap the soft caramels and place in a bowl with the milk and dash of salt. Bring a small pot of water filled with and inch of water to a boil, then place the bowl on top of the pot. Stir until the caramel is smooth. Drizzle the caramel over the bread, then sprinkle with the reserved toasted coconut.
Melt the 1 cup of chocolate chips in a bowl over the pot of boiling water until smooth. Drizzle on top of the bread.