Samoas Cookie Monkey Bread

Preheat oven to 350°F. Cut each biscuit into quarters, and place in a large bowl. Add 3/4 cup of the brown sugar, and toss to evenly coat.

Lightly coat a Bundt pan with cooking spray. Place 1/3 of the biscuit pieces in bottom of prepared Bundt. Space 8 caramels evenly on biscuit pieces, and sprinkle evenly with 1/4 cup coconut and 1/4 cup chocolate chips. Top with another 1/3 of the biscuit pieces, 12 caramels, 1/2 cup coconut, 1/4 cup chocolate chips. Top with remaining biscuit pieces.

Melt butter in a small saucepan over medium. Add remaining 1/2 cup brown sugar, and stir constantly while mixture comes to a boil. Remove from heat, and pour evenly over monkey bread. Bake in preheated oven until golden and cooked through, about 40 minutes.

While monkey bread bakes, melt remaining 1/2 cup chocolate chips in a small bowl or measuring cup in microwave in 30 second intervals until smooth. Microwave cream and remaining 10 caramels in a separate small bowl or glass measuring cup in 30-second intervals until melted and smooth. 

When monkey bread has finished cooking, remove from oven and let stand no more than 3 to 5 minutes. Carefully invert bread onto a serving plate. Drizzle top with melted chocolate and caramel mixture; sprinkle with remaining 1/4 cup coconut.