30 graham crackers (whole)
1 c. sugar
1 well beaten egg
1 can (3 1/2 oz.) flaked coconut (1 1/3 c.)
1 c. graham cracker crumbs (approximately 15 crackers)
2 sticks butter, melted
1/2 c. milk
1 c. chopped pecans

Line bottom of 9 x 13 baking dish with a layer of whole graham cracker (15). Next, combine butter, sugar, milk and egg. Cook in double boiler until mixture comes to a boil. Remove from heat and add coconut, nuts and graham cracker crumbs. Spread mixture over crackers in baking dish. Top with another layer of graham crackers. (Frosting optional). Refrigerate for 24 hours, cut into 1/2 inch squares to yield approximately 5 dozen.