Preheat oven to 350 degrees F. Spread coconut on a large baking sheet in an even layer. Toast in the oven, stirring at least once, until golden brown; about 7-8 minutes.

Line a 13"x9" casserole dish with parchment paper or foil. Spray with non-stick cooking spray and set aside.

Spray a large bowl with non-stick cooking spray and pour rice krispies cereal into the bowl. Set aside.

Melt butter in a large, 3 quart pot over medium heat. Add about 7 cups of marshmallows and the caramels. Stir often until completely melted and smooth; about 4-5 minutes. Stir in 1 teaspoon of kosher salt and 1 cup of the toasted coconut. Pour marshmallow mixture over the cereal in the large bowl and add the remaining marshmallows. With a silicone spatula that has been sprayed with non-stick cooking spray, stir well until coated.

Press the mixture into the prepared casserole dish and press into an even layer.

Place the chocolate and vegetable oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 20 seconds, until melted and smooth.

Spread the melted chocolate evenly over the rice krispie treats. Sprinkle with remaining 1 cup of toasted coconut.

Cool completely before cutting into bars.