Break the brownies into small pieces and toss them into the bottom of each serving dish.
For the caramel portion:
Pour the heavy cream into a microwave safe glass bowl. Add the caramels over top. Melt on high for about 2 to 3 minutes, stopping every 30 seconds to check it. Take out and stir with a spoon, then drizzle about half into the serving dishes. Set aside the other half for later.
For the cheesecake portion:
In a stand mixer combine the cream cheese and sugar, whisk on high until fluffy.
In the microwave melt the chocolate, turn it on for about a 1 to 2 minutes, stopping to check it and stir it every 30 seconds. Once it's smooth it's ready.Allow to cool briefly. Pour the melted chocolate into the cream cheese mixture and whisk on high until combined.
Add the heavy cream and whip on high until it's smooth and creamy. Transfer to a piping bag, or spoon into bowls.
Toss in some mini chocolate chips and coconut.
For the whipped cream portion:
In a stand mixer combine the heavy cream and coconut extract. Whisk on slow until it begins to thicken, then increase to high speed and mix until it's fluffy. Remove and spoon or pipe into serving dishes.
For the chocolate drizzle:
Melt the chocolate in the microwave for about 1 to 2 minutes, stopping to check and stir every 30 seconds. Once it's smooth it's ready.
Finishing it off:
Toss more mini chocolate chips over top, then some more coconut. Drizzle caramel over top. Then melt some chocolate over top of that. Toss more mini chocolate chips and coconut over top.
Serve with a big old Samoa loving smile!