Place the pecans in the bowl of a food processor, and pulse several times until very finely ground. Add the almond flour, vanilla, coconut oil, carob powder and honey, and pulse until well combined and fine in texture.
Line an 8×8 baking dish with parchment paper and evenly spread the brownie batter in the dish. You will have a very thin brownie layer.
In a medium bowl, mix all the ingredients for the coconut layer together and evenly pour it over the brownie layer. Bake for 12 minutes at 350°F or until set. Remove from oven, and allow to cool on a wire rack before cutting into squares.