Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) pan with parchment paper.

Press the cookie crust evenly into the bottom of the pan and bake for 10 minutes to set the crust.

In a medium bowl, combine the coconut, chocolate, and pecans, then spread over the crust.

Pour the condensed milk evenly over the coconut mixture and sprinkle all over with the flakey sea salt.

Bake for 25 to 30 minutes, rotating halfway through until the top is golden brown and caramelized. Let cool completely before cutting into bars.

Store in an airtight container at room temperature for up to 3 days.