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1
Beat butter or margarine and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
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2
Add honey, baking powder, and salt.
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3
Beat until combined.
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4
Beat in eggs and vanilla until combined.
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5
Beat in as much of the flour as you can with the mixer.
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6
Stir in any remaining flour with a wooden spoon.
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7
Stir in coconut and 1 cup walnuts.
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8
Spread batter in a greased 13x9x2-inch pan.
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9
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.
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10
Cool in pan on a wire rack.
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11
Meanwhile, for the powdered sugar icing, stir together sifted powdered sugar, vanilla, and milk.
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12
Stir in additional milk, 1 teaspoon at a time, until icing is drizzling consistency.
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13
Drizzle with powdered sugar icing; sprinkle with nuts.
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14
Cut into bars.
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15
Store in an airtight container in the refrigerator up to 3 days.
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16
Make-Ahead Tip: Bake bars as directed and cool completely.
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17
Do not frost with icing.
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18
Place uncut bars in a freezer container and freeze for up to 1 month.
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19
Before serving, cut into bars and thaw for 15 minutes.
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20
Drizzle with icing and sprinkle with nuts.
