INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease 9- by 9-inch metal baking pan. Line pan with foil; grease foil.
2. Into medium bowl, measure 1 cup flour. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles fine crumbs. With fingertips, firmly press crumbs onto bottom of pan to form crust. Bake crust 10 to 12 minutes, until golden. Remove pan from oven.
3. Meanwhile, in another medium bowl, with wire whisk or fork, mix brown sugar, vanilla, salt, baking soda, eggs, and remaining 2 tablespoons flour until blended. With spoon, stir in walnuts and coconut.
4. Spread walnut filling over warm crust. Bake 20 minutes or until filling is set and knife inserted 1 inch from edge comes out clean. Cool in pan on wire rack until filling is firm to the touch.
5. When cool, invert onto wire rack and remove foil. Invert again immediately onto cutting board. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square into 2 triangles. Store triangles in tightly covered container up to 1 week.

COOKING INFO

NUTRITIONAL INFORMATION (per serving)