2 eggs
1 1/2 c. sugar
2 1/4 c. flour
1 can (1 lb. size) fruit cocktail with juice
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. flaked coconut
1/2 c. chopped nuts
Glaze (see below)

Beat eggs and sugar until lemon colored. Add flour, fruit cocktail, soda and salt. Beat at medium speed with mixer until well blended. spread mixture into a well-greased and floured cookie sheet and cover with coconut and nuts. Bake at 350 degrees for 25 minutes. Drizzle bars with glaze.

GLAZE FOR FRUIT PUNCH COOKIES:

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

Mix all ingredients except nuts in a saucepan, bring to a boil and boil for 3 minutes. Remove from heat. Add nuts. Cool slightly. Drizzle glaze over baked fruit punch bars.