Instructions: In a mixer bowl, combine butter and granulated sugar; beat until fluffy.

Gradually stir in 1 cup of the flour to make a crumbly dough. Press firmly over bottom of greased 9-by-13 inch baking pan. Bake 10 minutes; remove from oven.

Reduce temperature to 350 degrees.

In a small bowl, combine remaining 1/4 cup flour and baking powder; stir to mix well. In mixer bowl, combine eggs and brown sugar; beat until well-mixed.

Blend in vanilla. Gradually beat in flour mixture until well-combined. Stir in pecans and coconut. Spread mixture over pastry in pan.

Bake until well-browned and firm in center, 20 to 25 minutes. Remove to rack to cool.

In a small, heavy pan over lowest heat, melt chocolate with oil, stirring.

Drizzle chocolate over cookies. After chocolate sets, cut into 1/2-by-2 inch bars.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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