CRUST:

3/4 c. butter
1 c. brown sugar
1 tsp. salt
2 c. flour

Beat butter, sugar and salt until creamy. Add flour and mix well. Pour into ungreased jelly roll pan and pat even. Bake 15 minutes.

TOPPING:

4 lg. eggs
2 c. brown sugar
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
4 tbsp. flour
2 c. coconut
2 c. chopped nuts

Beat eggs in large bowl, add brown sugar and vanilla, baking powder, salt and flour. Beat until thick and smooth. Stir in coconut and nuts. Spread over crust and bake for 20 minutes until light golden brown. Cool before cutting into bars.