Heat oven to 325°F. Line a 9x9" baking dish with parchment paper (with overhang).
Crush the graham cracker sheets in a bag or pulse to a crumb in food processor. Transfer to a bowl and using a fork, toss with melted butter to mix thoroughly. Press into bottom of prepared baking dish.
On top of graham cracker base, sprinkle chocolate chips in a single layer. Then a layer of pecans and then final layer of shredded coconut. Pour the sweetened condensed milk evenly over the top.
Bake for 25 minutes, or until top is slightly golden and edges are crispy. Let cool 1 hour to set before slicing (or chill in refrigerator for 30 minutes).