Beat 1/2 cup margarine and 1/4 cup sugar until creamy. Blend in flour, press on bottom of an ungreased 9x9-inch pan. Bake at 350 degrees for 18 minutes or until edges are lightly browned.
Heat 1/2 cup sugar, 1/4 cup margarine and heavy cream in saucepan. stirring until margarine melts and mixture is blended. Stir in pecans; set aside. Spread coconut and chocolate over crust. Top with pacan mixture. Bake for 20 minutes or until golden. Cool and cut into squares.