3 c. brown sugar
1/2 lb. butter, at room temperature
3 raw eggs
3 c. flour
2 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. pecan pieces
1 c. flake coconut

Preheat oven to 375 degrees. In a large mixing bowl, combine and beat sugar and butter until blended and fluffy. Add eggs; beat until well blended. Sift flour, baking powder and salt together; add to the other mixture 1 cup at a time until all is added. Mix well. Add pecans and coconut and mix well. Spread batter (the batter will be hard to spread) into a well greased cookie baking sheet with sides (17 x 11 x 3/4 inch), and bake at 375 degrees for approximately 20 minutes. (You may have to trim the edges with a knife.)

ICING:

1/2 c. brown sugar
1/3 c. evaporated milk
1/4 c. butter
1/8 tsp. salt
1 c. powdered sugar
1/2 tsp. vanilla