Graham crackers
1 1/2 stick butter
1 cup sugar
1/2 cup evaporated milk
1 egg
4 oz. coconut
1 cup nuts
1 cup crushed graham crackers

Icing:

2 cups powdered sugar
1/2 stick butter
3 tbsp. evaporated milk
1 tsp. vanilla

Layer bottom of 9 x 13 pan with graham crackers. Cook to boiling and thick, or microwave 1 1/2 sticks butter, 1 egg, 1 cup sugar, 1/2 cup evaporated milk. Add 4 oz. coconut, 1 cup crushed graham crackers, 1 cup chopped pecans. Place above mixture on top of graham crackers in pan. Make icing. Mix well and spread on other mixture. Refrigerate overnight. Slice into square cookies.