In a bowl, combine flour, 1 stick melted butter, and pecans. Stir until it comes together. Press into the bottom of a 13 x 9 pan and bake for 18-20 minutes. Let cool.
Melt 2 tbsp butter in a skillet. Add coconut. Stir constantly and cook until golden brown and toasted. Remove to a paper towel-lined plate to cool.
In a large bowl, beat cream cheese and sweetened condensed milk with an electric mixer until smooth. Stir in cool whip until combined.
Layer into serving glasses or into a trifle bowl: 1 tbsp. cooled pecan cookie crumble, cream cheese filling, caramel, cookie crumble, toasted coconut, cream cheese filling, caramel, and toasted coconut.
Refrigerate at least 2 hours before serving. This can be made the night before as well.
Notes
*This dish is perfect for small portion serving glasses.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/coconut-caramel-pecan-parfaits/