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["FOR THE BASE: Preheat oven to 375 degrees F & grease a 15""x10"" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.", "In a medium bowl, combine flour, baking powder & salt, then set aside.", "In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.", "Add eggs one at a time, beating well after each addition.", "Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.", "Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.", "FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.", "Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.", "Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4"" x 2 1/2"" bars.", "Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.", "Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.", "Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.", "Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage."]
