Step 2

Preheat the oven to 350º. In a medium bowl, whisk together the flour, graham cracker crumbs and salt to incorporate.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 minutes. Add the flour mixture and mix until a dough comes together. Transfer to a parchment-lined 9-inch square pan and, using an offset spatula, spread in an even layer.

Step 4

Bake until lightly golden, 15 minutes, then remove from the oven. Pour the sweetened condensed milk over the crust and spread evenly with an offset spatula.

Step 5

In a medium bowl, mix together the coconut, pecans and chocolate chips, then scatter the mixture over the condensed milk and lightly press into the milk. Garnish with flaky sea salt.

Step 6

Bake until the coconut is golden brown, 20 to 25 minutes, then remove from the oven and let cool completely before cutting and serving.