1/2 c. butter
1 c. sugar
2 beaten eggs
1 tsp. vanilla
2 c. miniature marshmallows
1 1/4 c. graham cracker crumbs
1/2 c. chopped walnuts
1/4 c. shredded coconut

In heavy saucepan, melt butter, stir in sugar.

Remove from heat; add eggs and return to heat. Cook and stir over medium heat until mixture is thickened and bubbly.

Remove from heat, let stand 25 minutes at room temperature; stirring once or twice.

Stir in vanilla, then graham cracker crumbs, blend in marshmallows, nuts and coconut. Be sure to add graham cracker crumbs first then the marshmallows so that marshmallows do not melt.

Drop from teaspoon onto wax paper lined cookie sheets. Makes 3 1/2 dozen.