Hello Marlene,
I'm not sure exactly what kind you are looking for but here are a couple of recipes for you...Hope you enjoy!

Chocolate Coconut Pecan Crisps

Amount Measurement Ingredient Preparation Method
1/2 c Butter/Margarine, softened
1 c Packed light brown sugar
1 Egg
1 t Vanilla
1 1/2 c All-purpose flour
1 c Chopped pecans
1/3 c Unsweetened cocoa
1/2 t Baking soda
1 c Flaked coconut Cream butter and sugar in large bowl until light and fluffy. Beat in egg
and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl
until well blended. Add to creamed mixture, blending until stiff dough is
formed. Sprinkle coconut on work surface. Divide dough into 4 parts.
Shape each part into a roll, about 1 1/2 inches in diameter; roll in
coconut until thickly coated. Wrap in plastic wrap; chill until firm, at
least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6
weeks.)

Preheat oven to 350F. Line cookie sheets with parchment paper or leave
ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on
cookie sheets.

Bake 10 to 13 minutes or until firm, but not overly browned. Remove to
wire racks to cool.

CHEWY CHOCOLATE COCONUT BARS

10 tablespoons (1 1/4 sticks) unsalted butter
1/3 cups shortbread cookie crumbs (such as Lorna Doones)
1 1/2 cups sweetened shredded coconut
1 1/4 cups pecans, coarsely chopped
8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch shards
One 14-ounce can sweetened condensed milk

Make the chocolate coconut bars:

Position a rack in the center of the oven and preheat to 350°F.

In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by-9-inch baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly.

Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top.

Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack.

Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.