Line an 8x8-inch pan with parchment paper and spray with nonstick cooking spray.
Place the coconut in a small skillet and cook over medium low heat, stirring occasionally, until light brown and toasted. Watch it closely so it doesn't burn.
In a large bowl, combine the coconut, oats, pepitas, cinnamon, and sea salt.
In a small skillet, combine the honey, coconut oil, and brown sugar. Cook over medium heat until the coconut oil is melted, and the mixture starts to bubble. Remove from the heat and stiir in the vanilla extract.
Pour the mixture over the dry ingredients and stir until the mixture is moistened. Let sit for about 5 minutes. Stir in the raisins or dried cranberries and 1/4 cup mini chocolate chips.
Transfer the mixture to the prepared pan. Use a spatula to evenly spread the mixture into the pan. Firmly press the mixture into the pan with your clean hands. You can dampen your fingertips or lightly spray them with cooking spray, so it isn’t too sticky. You really want to press the mixture firmly, so the bars stay together.
Sprinkle the remaining chocolate chips over the top of the bars and gently press them into the top of the bars.
Cover the pan and refrigerate for at least 2 hours. When the bars are completely chilled, use the parchment paper to lift the bars out of the pan. Cut into bars or squares and enjoy!
Store in an air-tight container in the refrigerator for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to prevent them from sticking together.