Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with parchment paper, leaving an overhang on two short sides. Grease the parchment paper.

Whisk together flour, salt and cocoa. Add cold butter, and combine with a pastry blender until mixture resembles coarse meal. Add the cold water until it just sticks together. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack for at least 30 minutes.

Place the eggs in a large mixing bowl, and beat lightly. Add brown sugar, maple syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-30 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using the parchment paper overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.