(by Shirley McNevich)
2 - 18oz. rolls refrigerated chocolate chip cookie dough
2 beaten eggs
1/4 cup water
1/3 cup canola oil
1 - 18oz. box Duncan Hines brownie mix
1 cup chopped walnuts
1 cup Baker's angelflake coconut
Open cookie dough and combine all of the dough. Press the dough into the bottom of a greased 9 x 13 cake pan. In a bowl add beaten eggs, canola oil, brownie mix and water--stir just until mixed. Pour brownie mixture over the cookie dough. Sprinkle the chopped walnuts and coconut over the top. Bake at 350 degrees for 50-55 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.
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