Melt chocolate in microwave in 30 second intervals and stir in between until chocolate is completely melted and smooth.
In a large mixing bowl, beat together cream cheese, butter and maple syrup until smooth and well combined.
Beat in melted chocolate, powdered sugar, and vanilla.
Add in chopped pecans and coconut and beat on low until mixed in.
Place the cream cheese mixture onto two pieces of plastic wrap and form the mixture into a ball. Set in the refrigerator and refrigerate at least 4 hours or overnight.
In a small mixing bowl combine the topping ingredients: shredded coconut, pecans and mini-chocolate chips. Roll refrigerated cheese ball into the topping mixture until the cheese ball is completely covered.
Serve immediately with a caramel drizzle or cover and set in the refrigerator until ready to serve. Right before serving drizzle the cheese ball in caramel.