3/4 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10 x 15 inch pan. In a medium bowl, cream together the butter, brown sugar, flour, baking powder and salt until smooth. Beat in the milk, egg and vanilla. Stir in the coconut and pecans. Drop by tablespoonfuls onto a greased and floured 4 inch square pan.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely in pan. Roll the icing into small squares, leaving 1/2 inch indentations. Cut the squares into 1/2 inch squares. Serve immediately.
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