Spray a 9x13 inch pan with non-stick cooking spray. Line pan with whole graham crackers, cut to fit.
Melt 1 cup butter
Add 1/2 cup milk
1 cup sugar
1 egg slightly beaten
Bring these to a full boil. Add 1 cup fine coconut, 1 cup chopped nuts and 1 cup graham cracker crumbs. Mix well and spread evenly over graham crackers
Cover with another layer of graham crackers and press down slightly.
Frost with powdered sugar icing:
1 1/2 cups powdered sugar
1/2 cube softened butter
Juice of one lemon
Spread on top of graham crackers. Cut into small bars when cool. These cookies keep very well, refrigerated.