I was sure my aunties’ recipe was lost, but I stumbled upon it and it’s even better than I recall

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a medium saucepan, melt the chocolate chips and 1/2 cup butter over low heat, stirring until smooth.
Remove from heat and stir in the sugar, then beat in the eggs one at a time. Add 1 teaspoon vanilla extract.
Stir in the flour and salt until just combined. Fold in the chopped pecans.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the fudge squares are baking, prepare the icing by combining the sweetened condensed milk, 1/4 cup butter, and 1/2 teaspoon vanilla extract in a saucepan over medium heat.
Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the shredded coconut and remaining pecans.
Once the fudge squares are done baking, let them cool slightly before spreading the coconut pecan icing on top.