2 c. flour
1 c. sugar
1 tsp. salt
1/2 tsp. baking soda
3/4 c. softened butter
1 c. coconut
1 c. chopped nuts
12 oz. jar pineapple ice cream topping

In 3 quart mixing bowl, combine flour, sugar, salt, soda and butter at low speed until crumbly (2 to 3 minutes). Stir in coconut and nuts. Reserve 1/2 c. crumbs for topping. Press remaining mixture evenly into greased and floured 13x9x2 inch pan. Spread topping over crust. Sprinkle rest of crumb mixture over top. Bake in 375 degree oven for 25 to 35 minutes until golden brown. Cool and cut into bars. Makes 4 dozen.