2 eggs
1 1/2 c. sugar
1 lb. 1 oz. can fruit cocktail
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. flaked coconut
1/2 c. nuts (optional)

Grease and flour cookie sheet. Beat eggs and sugar; add flour, soda, salt, and vanilla. Stir in undrained cocktail. Put in pan. Sprinkle with coconut and nuts. Bake at 325 degrees for 35 minutes until golden brown. While hot drizzle with glaze.

GLAZE:

3/4 c. sugar
1/2 c. butter
1/4 c. evaporated milk
1/2 tsp. vanilla
1/2 c. nuts

Combine all ingredients except nuts. Bring to a boil for 2 minutes, stirring constantly. Remove from heat and add nuts. Drizzle over bars.