3/4 c. butter
1/3 c. powdered sugar
14 oz. sweetened condensed milk (not evaporated)
1 c. chopped pecans
1 1/2 c. sifted flour
1 tbsp. grated lemon rind
2 2/3 c. coconut

Preheat oven to 350 degrees. In medium bowl combine butter, flour, sugar and 2 teaspoons lemon rind. Mix well. (Mixture will be crumbly.) Pat evenly into 13"x9" dish. Bake 15 minutes. Mix together milk and remaining lemon rind. Sprinkle coconut evenly over baked crust. Drizzle milk evenly over coconut. Top with pecans. Press down firmly. Bake 20 minutes or until golden brown. Cool completely before cutting. Store loosely covered at room temperature.