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.

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