1-1/2 cups sifted flour
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup butter or margarine, melted
2 cups sugar
2 teaspoons vanilla
1 cup flaked coconut
Sift together flour, cocoa and salt. Set aside
Blend together melted butter and sugar in a bowl, using electric mixer at medium speed. Add eggs and vanilla, beat 2 more minutes. Gradually add dry ingredients to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in coconut. Spread mixture in greased 13 x 9 x 2" baking pan.
Bake in 350 deg. preheated oven for 25 minutes, or until no imprint remains when touched lightly with finger. Cool in pan on rack. Cut into 2-1/4 inch squares.
Makes 24 brownies that keep and freeze well.