Preheat oven to 350 degrees.
Crush graham crackers into a fine consistency, add sugar and melted butter. I usually crush my graham crackers in a gallon size ziplock bag and add the sugar and butter to the bag and mix in the bag. You can also use a food processor or blender.
Press the graham cracker mixture into the bottom of the 8 in X 8 in pan and place in the preheated oven for 15 minutes. I like to line the pan with aluminum foil and spray with non-stick cooking spray. This allows you to easily remove and cut the bars.
Carefully remove the pan from the oven and spread the coconut over the graham cracker mixture.
Pour the sweetened condensed milk over the top of the coconut.
Place the pan back in the oven for 15 minutes.
While the pan is baking, place the chocolate chips in the microwave for 30 seconds at a time until the chips are melted. Be sure to mix in between cooking times.
Once the chocolate chips are melted, add the vegetable shortening to the warm chocolate chips and stir until melted and blended well.
Carefully remove the pan from the oven and pour the chocolate mixture over the top of the coconut mixture.
Allow to cool for about an hour, then place in the refrigerator until set.
Remove from the refrigerator, cut into small bars, and serve.