|Confectioners sugar||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Vanilla almond cream||1 Cup (16 tbs)|
1. Combine the 1 cup flour and 10X sugar in medium-size bowl; beat in butter or margarine with wooden spoon until well blended. Pat firmly and evenly into bottom of an un-greased 9x9x2-inch baking pan.
2. Bake in moderate oven (350°) 10 minutes; remove and let cool on wire rack 5 minutes.
3. Beat eggs slightly in medium-size bowl; stir in brown sugar until well blended, then the 2 tablespoons flour, baking powder and salt. Fold in walnuts and coconut; pour over crust
4. Bake 25 minutes longer, or until top is firm; cool completely in pan. Frost with vanilla-almond cream; cut into 36 tiny squares.