2 cups flour
1 cup granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup softened margarine
1 cup coconut
1 cup chopped nuts
1 (12 ounce) jar pineapple ice cream topping

Preheat oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.

In 3-quart mixing bowl, combine flour, sugar, salt, baking soda and margarine at low speed until crumbly (2 to 3 minutes). Stir in coconut and nuts, reserving 1/2 cup crumbs for topping. Press remaining mixture evenly into prepared pan. Spread topping over crust. Sprinkle remaining crumb mixture over top. Bake for 25 to 35 minutes until golden brown. Cool and cut into bars.

Makes 4 dozen.