Preheat oven to 350° F. Grease an 8x8 baking dish with cooking spray and line with parchment so it over laps and folds over the sides.
In a bowl, combine 1-cup flour, shortening and powdered sugar. Mix together with a fork or your hands until it comes together and looks like wet sand. Press into the bottom of the greased and lined baking dish to form and even layer.
Bake for 10-15 minutes or until golden brown.
While the crust is baking make the filling. In a stand mixer fitted with a paddle attachment or with a hand mixer, mix together the eggs, vanilla and brown sugar until smooth and creamy.
In a separate bowl combine the flour, baking powder and salt. Add to the sugar and egg mixture. Mix until fully incorporated. Lastly add the chopped nuts and coconut, mixing just until combined.
Pour into the crust and bake for another 20 minutes or until the filling is slightly set and the top begins to crack.
Let cool completely in the pan before removing and cutting.
Recipe Courtesy of Patricia Mitchell ( or wherever she found it and then gave it to me hand written)