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Preheat oven to 350°F. Mist 9-inch square cake pan with cooking spray; line with parchment paper.
In large bowl, stir together graham crumbs, butter, sugar, cinnamon and salt until moistened; press into bottom of prepared pan. Bake until firm, about 10 minutes. Let cool slightly.
Sprinkle base with chocolate chips, pecans and 2½ cups of the coconut. Drizzle with condensed milk, using tip of knife to spread milk into cracks of toppings; sprinkle with remaining ½ cup coconut. Bake until coconut is golden, about 30 minutes. Let cool completely.
Cover with plastic wrap; refrigerate for at least 1 hour. Cut into squares.