Kathleen made these in a silicone pan I had. They turned out very good. She used fresh coconut that we shredded and toasted.
1 box of brownies, prepared according to package directions.
Pour prepared brownie mix into either mini muffin pans or other small pans. Bake until still fudgy. As they cool, make the coconut pecan frosting below. Let the frosting sit and harden for at least 10 minutes. Poke holes in the brownie muffins with toothpicks so frosting will seep in. Cover the brownies with frosting and let harden in the fridge or freezer.
1 cup sugar
1 cup evaporated milk
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
2 1/2 cups coconut
1 1/2 cups pecans, roughly broken or chopped
Lightly toast the pecans in a large pan on the stove.
In a pot, beat together the sugar, milk, yolks, and butter. Cook, stirring constantly just until it begins to bubble and thicken. Remove from heat. Add vanilla, coconut, and chopped pecans.