1/2 c. soft shortening (half butter)
1/2 c. brown sugar, packed
1 c. flour

Heat oven to 350 degrees. Mix shortening and sugar thoroughly. Stir in flour. Flatten into bottom ungreased pan (13 x 9 1/2 x 2). Bake 10 minutes.

ALMOND TOPPING:

2 eggs, beaten
1 c. brown sugar, packed
1 tsp. vanilla
2 tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. moist shredded coconut
1 c. slivered almonds (or pecans)

Mix eggs, sugar and vanilla; mix with flour, baking powder and salt. Stir in coconut and almonds. Spread on cookie dough. Return to oven and bake 25 minutes more. Cool; cut in bars. Makes about 2 1/2 dozen (3x1 inch).