COOKIE CRUST:

1/2 c. soft butter
1/2 c. light brown sugar, firmly packed
1 c. flour, sifted

FILLING:

2 eggs
1 c. light brown sugar, firmly packed
3 tbsp. all-purpose flour
1/4 tsp. salt
1 c. walnuts, chopped
1 tsp. vanilla
1 tsp. baking powder
1 can flaked coconut

Preheat oven to 350 degrees; make cookie crust: In small bowl, cream butter and sugar until smooth, work in flour with hands until smooth. Pat into bottom of 13 x 9 inch ungreased pan. Bake 10 minutes or until golden. Cool on rack. Meanwhile make filling. In small bowl, beat eggs until light. Gradually beat in sugar, add vanilla, flour, salt and baking powder, beating until just combined. Stir in coconut and nuts. Spread over cooled crust. Bake 25 minutes or until golden and firm to the touch. Cool; cut into 30 bars with sharp knife.