Mix together the coconut, graham cracker crumbs and pecans in a medium bowl. Pour the chocolate mixture onto the baking sheet and evenly spread out to 1/2-inch thickness, occasionally slamming the tray against the countertop to remove bubbles. Top evenly with the coconut mixture. Place in the refrigerator to set, 1 hour.
Break into about 30 even pieces and store in a sealed container for up to 2 weeks.
Nutrition information per serving: 80 calories, 6 g fat