Makes 36

Ingredients

• 1/3           cup butter
• 3/4           cup all purpose flour
• 1              tbsp lemon juice

Filling

• 1               cup shredded sweetened coconut
• 1               cup pecans
• 2               egg
• 1/2            cup packed brown sugar
• 4               tsp all-purpose flour
•                  pinch salt
•                  tsp vanilla
• 1/2            chopped dried sour cherries
• 1/4            cup chopped bittersweet chocolate ot chocolate chips

Icing

• 1-1/2         icing sugar
• 3               tbsp butter softened
• 2               tbsp milk
• 1               tsp vanilla

Instructions

1. In a food processor or bowl, cut butter into flour until it resembles fine bread crumbs.
2. Drizzle with lemon juice, process just until mixture holds together when pressed.
3. With floured hands press into parchment-paper-lined 8 inch Square metal pan.
4. Bake in a preheated 350 degree oven until ligh golden, about 15 min.

Filling

1. Meanwhile, spread coconut and pecans on baking sheet; bake in a preheated 350 degree oven until fragrant and lightly coloured, about 8 minutes.
2. In a bowl, whisk eggs, sugar, flour, salt and vanilla; stir in coconut mixture, dried cherries and chocolate.
3. Spreed evenly over base, pressing lightly to smooth.
4. Bake in 350 degree oven until firm and golden, 25 minutes.
5. Let it cool.

Icing

1. In a bowl, beat sugar, butter, milk, and vanilla; spread over filling.
2. Refrigerate until icing is firm.  About an hour.
3. Cut into squares.