Graham crackers
2 sticks butter, melted
1 c. sugar
1 egg
1/2 c. milk
1 c. coconut
1 c. pecans, chopped
1 c. graham cracker crumbs

Beat sugar, egg and milk. Add to melted butter and bring to boil for 1 minute. Remove from heat. Add 1 cup coconut, 1 cup chopped pecans and 1 cup graham cracker crumbs.

Line bottom of 9 x 13 inch pan with graham crackers. Pour mixture over graham crackers and top with another layer of graham crackers.

FROSTING:

1/4 c. butter
2 c. confectioners' sugar
1 tbsp. milk
1 tsp. vanilla

Mix and spread on cookies. Refrigerate and cut the next day.