Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.

Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly. Reduce heat to low, and simmer caramel sauce without stirring until slightly thickened (about 4 minutes). Remove from heat and mix in 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice.

Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Add popcorn kernels and cover. Shake pot constantly over heat until all popcorn is popped (1 to 3 minutes).

Pour caramel sauce over the freshly popped popcorn and quickly stir to coat. Spread the caramel-coated popcorn evenly on prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons sliced almonds over the popcorn.

Bake popcorn in the preheated oven for 45 minutes.

Broil popcorn until coconut and popcorn are lightly toasted (about 30 seconds).

Melt chocolate chips with 1 tablespoon coconut oil and shortening in a saucepan until fully blended and pourable. Pour the chocolate over the popcorn and sprinkle the remaining 1/3 cup of coconut. Dust with confectioners' sugar for finishing.