1 1/4 c. all-purpose flour
2/3 c. packed dark brown sugar
1/2 c. butter, at room temp.

TOPPING:

1 1/2 c. packed dark brown sugar
2 lg. eggs
2 tbsp. all-purpose flour
1 tsp. vanilla extract
1 1/4 c. walnuts, chopped
3/4 c. sweetened flaked coconut

Heat oven to 350 degrees. Line an 8 or 9 inch square pan with foil. Lightly grease foil.

To make crust, mix flour, sugar and butter in a large bowl with electric mixer on low speed until mixture resembles coarse crumbs. Press evenly over bottom of pan. Bake 15 minutes or until edges start to brown.

To make topping, put sugar, eggs, flour and vanilla into same bowl and beat on medium speed until well blended. With mixer on low speed, add nuts and coconut and beat just until blended. Spread over crust.

Bake 25 minutes for 9 inch pan and 35 minutes for 8 inch pan or until top has a shiny crust. Cool in pan on rack. Then, to make cutting easier, refrigerate 1 hour. Lift foil by ends to cutting board. Cut in bars.