1 stick butter
1 pkg. chocolate chips
1 lg. pkg. miniature marshmallows
1 c. chopped pecans
1 tsp. vanilla
4 oz. coconut

Sprinkle half of the coconut in bottom of 9 inch square Pyrex dish. Melt butter and chocolate chips in saucepan over low heat. Mix well. Let cool some to prevent marshmallows from melting when they are added. Stir in nuts, marshmallows and vanilla. Press down in pan on top of coconut. Sprinkle more coconut on top. Place in refrigerator until cold and set. Cut into 4 large bars, then slice each bar into thin cookies.