1 c. flour
1/4 c. brown sugar, firmly packed
1/2 c. butter, softened

Combine flour and brown sugar in small bowl. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Press into greased 9 inch square pan. Bake at 350 degrees for 20 minutes.

TOPPING:

1 c. sweetened condensed milk
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. semi-sweet chocolate chips
1 1/3 c. flaked coconut
1/2 c. chopped pecans
1/2 c. raspberry preserves

In large bowl, combine sweetened condensed milk, flour, baking powder, salt, and eggs. Mix well. Stir in chocolate chips, 1 cup coconut, and pecans. Pour over baked cookie base and bake at 350 degrees for 25 minutes.

Remove from oven. Spread preserves over top of bars. Sprinkle with remaining 1/3 cup coconut. Cool completely. Cut into 1 1/2 inch squares. Make 3 dozen 1 1/2 inch squares.