Melt the margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9 by 13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
While brownies are cooking, pour shredded coconut into a saute pan over medium heat. Stir constantly until coconut turns a golden brown. Watch carefully because it can go from golden brown to burned in an instant.
Heat caramel sauce according to jar directions. Pour over mostly cooled brownies. Top with shredded coconut.