1 c. all purpose flour
2 tbsp. white sugar
1/3 c. butter
1 c. pecans, finely chopped
1 1/4 c. white sugar
2 tbsp. all purpose flour
2 beaten eggs
2 tbsp. milk
1 tbsp. finely shredded orange peel
1 tsp. vanilla
1 c. chopped cranberries
1/2 c. coconut

In a medium mixing bowl, combine 1 cup flour and 2 tablespoons white sugar. With a pastry cutter, cut butter into the flour mixture until mixture resembles coarse crumbs. Stir in 1/2 cup of the pecans. Press flour mixture into the bottom of an ungreased 9"x13" baking pan. Bake in a 350 degree oven for 15 minutes.

Meanwhile, combine 1 1/4 cups sugar and 2 tablespoons flour. Stir in the eggs, milk, orange peel and vanilla. Fold in cranberries, coconut and remaining pecans. Spread over partially baked crust. Bake in a 350 degree oven for 25 to 30 minutes or more until the top is golden. Cool in the pan on a wire rack. Cut into bars while warm. Cool completely. Makes 36 bars.