HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray.
For Scones: COMBINE quick bread mix and swirl mix packet in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Whisk egg, milk and vanilla in small bowl. Add to crumb mixture, stirring just until evenly moistened. Stir in coconut and pecans packet.
KNEAD dough 5 times on well floured surface. Divide dough in half. Pat each half into a 6-inch circle. Cut each circle into 6 wedges. Place on prepared baking sheet.
BAKE 20 to 23 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack. Cool 10 minutes.
For Topping: COMBINE powdered sugar, milk and vanilla in small bowl, stirring until smooth. Spread over warm scones. Combine coconut and pecans. Sprinkle immediately over top.