Lamington Bars

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup chopped almonds
• 5 cups flaked coconut
• 6 cups confectioners' sugar
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 11 tablespoons milk

1. Preheat oven to 375 degrees F (190 degrees C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper.
2. In a medium bowl, combine flour, baking powder and salt, set aside.
3. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
5. Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool.
6. To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
7. Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 1/4 X 2 1/2 inch) strips.
8. Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

flour, baking powder, salt, butter, white sugar, vanilla, eggs, almonds, flaked coconut, sugar, cocoa powder, vanilla, milk

Taken from www.allrecipes.com/recipe/9955/lamington-bars/ (may not work)