1 1/2 c. flour
1 1/2 c. brown sugar
1/2 c. butter
2 eggs, beaten
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 1/4 c. flaked coconut
1/2 c. chopped pecans
1 c. powdered sugar
2 tbsp. lemon juice
1 tbsp. butter, melted

Combine 1 1/2 cups flour and 1/2 cup brown sugar in a medium bowl. Cut in 1/2 cup butter with pastry blender; resembles coarse corn meal. Press flour mix in bottom of a 13x9x2 pan. Bake at 275 degrees for 10 minutes. Remove; set aside.

Combine eggs, 1 cup brown sugar, 2 tablespoons flour, baking powder, salt and vanilla; stir well. Stir in coconut and chop pecans. Spoon mixture over crust evenly. Bake at 350 degrees for 20-25 minutes.

Combine powdered sugar, lemon juice, melted butter in small bowl, stirring until smooth. Drizzle glaze over warm lemon squares. Let cool on rack; cut into squares.