In bowl, stir together graham wafer crumbs, coconut and pecans.
In small saucepan, gently heat 1/2 cup butter, cocoa powder and sugar until butter melts. Remove from heat; whisk in egg and blend into crumb mixture. Press evenly into greased 9 inch square cake pan. Bake in 350°F oven for 10 minutes. Let cool on rack.
Grand Marnier Layer: In bowl, place 1 cup icing sugar with 1/4 cup melted butter, mix well. Add Grand Marnier liqueur, remaining icing sugar and orange rind. Spread over base.
Chocolate Topping: In a saucepan mix remaining butter with chocolate and stir until melted. Spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars.