Preheat oven to 350 degrees F (175 degrees C).

Toast the pecans by placing them on a baking sheet and baking for 6-8 minutes, or until lightly browned. Cool completely.

Line an 8-inch square pan with foil, extending the foil over the edges. Spray with nonstick spray.

In a bowl, mix the crust ingredients (1 cup flour, 1/2 cup brown sugar, 1/2 cup coconut, 6 tablespoons softened butter) with a fork until crumbly.

Press the crust mixture into the bottom of the prepared pan.

Bake the crust for 5 minutes.

For the chocolate layer, place the chopped chocolate and butter in a double boiler (or a heat-proof bowl over a pan of simmering water).

Stir until melted and smooth.

Remove from heat and let cool slightly.

In a small bowl, whisk together the flour and salt.

In a large bowl, beat the eggs and brown sugar until light and fluffy, about 1 minute.

Add the melted chocolate mixture and vanilla extract, blend on low speed until just combined.

Add the flour mixture, beating until just incorporated.

Stir in the coconut and pecans.

Spread the chocolate mixture evenly over the baked crust.

Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Cool completely on a wire rack. The bars may sink slightly as they cool.

For the topping, in a medium saucepan, whisk together the heavy cream, sugar, egg, and butter.

Cook, stirring constantly, over medium heat until bubbles form around the outside edge.

Reduce heat to low and cook for 1-2 minutes, or until the topping has thickened slightly.

Stir in the coconut, pecans, and vanilla extract.

Spread the topping evenly over the cooled chocolate bars.

Cool completely.

Using the foil edges, lift the bars from the pan.

Slide the bars off the foil onto a cutting board.

Slice into at least 16 pieces.

Store at room temperature for up to two days.