Modesty should lead me to call these cookies something else.  And, in fact, I did not invent this recipe.  They are called "Sandy's cookies" because they are my favorite.  After I left my Mother's kitchen (I mean home!) for college and points beyond, she was always certain to have a batch in the freezer, awaiting my next visit.  On one such visit, showing my normal patience, I grabbed a number right out of the freezer and ate them frozen.  Eureka!  I discovered I liked them better that way, much to my Mother's chagrin.  So, try this recipe.  Remember that these cookies can be frozen.  They might even be better that way!

Ingredients

1/2 Cup Brown Sugar
1/2 Cup Butter
1 Cup   Flour

1 12 oz. pkg. Chocoloate Chips
1 Cup  Brown Sugar
2 Tbs.  Flour
1/2 tsp. Salt
2   Extra Large Eggs
1 Cup  Nuts (walnuts or pecans, chopped)
1 Cup  Coconut

    Preheat your oven to 350 degrees.  Melt the butter.  Stop!  Did you notice that that sentence said "Melt the butter"?  It did not say "Melt the butter or margarine."  When I bake, I bake with butter.  It makes an important difference, particularly in crusts, but I think in all baked goods.  I also use extra large or jumbo eggs.  Textures vary if you use smaller eggs.   Be careful to use the best ingredients in all baking.  End of lecture!
    Return to . . . melt the butter.  Stir in the brown sugar and the flour and pat into the bottom of a 9" x 9" pan, going up the sides just a little.  Place this in the oven for about fifteen minutes, until the crust begins to brown.
    Mix together the cup of brown sugar, flour, salt, and eggs.  After removing the crust from the oven, sprinkle it with the chocolate chips and cover these with the mixture of brown sugar, flour, salt, and eggs.  Next spread the nuts on top and finally the coconut.  Return to the oven for 25 more minutes.  Cool on racks.  Cut into 1 1/2" squares.  My Mother always cautioned that these marvelous cookies should not be wasted on children who would not appreciate them.  You be the judge.