CRUST:

6 tbsp. butter, softened
1/4 cup sugar
1/4 tsp. salt
1 cup all-purpose flour

Cream together butter, sugar and salt. Stir in flour. Pat into bottom of 9x9x2-inch pan. Bake at 350°F for 15 minutes or until lightly browned.

COCONUT TOPPING:

2 eggs
1 cup brown sugar
1/2 tsp. salt
1 tsp. vanilla
2 tbsp. all-purpose flour
1 cup flaked coconut
1/2 cup chopped walnuts

Meanwhile, beat eggs until blended. Add brown sugar, salt, vanilla and 2 tablespoons flour. Stir in coconut and nuts. Spread over top of baked layer. Bake for 20 minutes longer or until toothpick comes out clean. Cool. Cut into diamonds.

Makes 1 1/2 dozen.