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Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
Place on a wire rack to cool completely.
Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a medium-sized saucepot.
Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it hits a simmer and thickens slightly take it off the heat, about 12 minutes.
Add the coconut, pecans, and vanilla. Stir it in to combine. Continue to stir until it becomes thickened and spreadable, about 5 minutes.
Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
Cut into bars and drizzle with melted chocolate if using, serve immediately.
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