1 1/2 c. flour
1 1/4 c. sugar
3 tbsp. cocoa
3 eggs
1/4 tsp. salt
1 1/2 sticks butter
1 c. chopped nuts
2 c. coconut
1 can Eagle Brand milk
3 tbsp. cocoa
1 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla
Milk

Cream butter, sugar and add eggs, then add flour, cocoa and salt. Fold in nuts. Spread on greased cookie sheet. Bake for 20 minutes at 350°F.

Mix 2 cups of coconut and can of Eagle Brand milk. Spread on hot cookies and bake another 15 minutes, let cool and add icing.

Mix cocoa, butter, powdered sugar, vanilla and just enough milk to make icing consistency. Cut in squares.