Prepare a large (1/2 sheet) baking sheet with a silpat or parchment paper.
Place popped popcorn in a large, heat-proof bowl (do not use plastic.)
Over low/medium heat, melt butter and add brown sugar.
Bring to a boil and without stirring, keep a rolling boil over the heat for 4 minutes.
Remove from heat, add salt and immediately pour over the popcorn.
Stir quickly and thoroughly to coat all the pieces.
Pour onto prepared baking sheet and allow to cool & harden.
Once the popcorn is hardened, melt ¾ cup of each of the chocolates separately in the microwave or over a double boiler and add the coconut oil.
Add the remaining ¼ cup and stir smooth.
With a spoon, drizzle chocolates over popcorn.
Chill thoroughly.
This is best kept in the refrigerator until ready to eat.