Prehest oven to 350. In saucepan melt chocolate with crisco. Cool slightly. In bowl combine eggs and sugar. Add chocolate mixture, flour, baking powder, salt, 1 cup chopped pecans, vanilla. Mix well. SPread in a greased 8 x 8 pan. Bake 25- 30 minutes. Cool 5 minutes.
While brownies are cooking, in saucepan combine evaporated milk, sugar and egg yolks. Stir well. Add butter. Over medium heat bring to a simmer. Cook until thickened about 12-15 minutes. Add coconut, 1 1/2 cups chopped pecans, and vanilla. Let icing cool. Frost brownies.