2 c. all-purpose flour
2 c. regular rolled oats
1 1/2 c. firmly packed brown sugar
2/3 c. unsweetened shredded dry coconut
1 c. melted butter
1 1/3 c. peanut butter
1/2 c. semi-sweet chocolate chips

In a food processor, whirl flour, oats, sugar, coconut, nuts and butter until combined (or stir together in bowl). Press mixture evenly into a 10 x 15 inch baking pan. Bake in a 350 degree oven until edges brown lightly and cookie is firm when gently pressed in center, about 20 minutes. (Cookies will be chewy when cool; for a crispier cookie, bake until golden, about 5 minutes longer.) Cut into 3 inch squares. Leave cookies in pan and set on a rack; let cool. Spread peanut butter evenly over cookies. Melt chocolate over hot but not simmering water just until soft. Stir until smooth. With a teaspoon or a pastry bag, drizzle chocolate in thin lines over peanut butter. Serve, or store airtight in single layer up to 3 days. Makes about 15.