The malted milk powder used for both the bars and frosting makes for a deliciously distinctive taste.

Ingredients
2/3  cup butter (no substitutes), softened
2/3  cup packed brown sugar
1-1/4  cups all-purpose flour
   Nonstick cooking spray
3   eggs, beaten
1/3  cup granulated sugar
2  teaspoons vanilla
1-1/2  cups flaked coconut
3/4  cup chocolate malted milk powder
1/4  cup all-purpose flour
1-1/2  teaspoons instant espresso powder or instant coffee crystals
1/4  teaspoon baking powder
1/4  teaspoon salt
2-1/2  cups sifted powdered sugar
1/4  cup malted milk powder
1/2  teaspoon instant espresso powder or coffee crystals
2   teaspoons vanilla
4  to 5 teaspoons boiling water

Directions
1. Heat oven to 350 degree F. Beat together the butter and brown sugar in a mixing bowl with an electric mixer. Beat or stir in the 1-1/4 cups flour. If necessary, gently knead to mix. Lightly coat a 13x9x2-inch baking pan with cooking spray; pat flour mixture evenly onto bottom of the prepared pan. Bake for 15 minutes or until set. 

2. Meanwhile, stir together eggs, granulated sugar, and 2 teaspoons vanilla. Stir in coconut, the 3/4 cup malted milk powder, 1/4 cup flour, 1-1/2 teaspoons espresso powder, the baking powder, and salt. Carefully spread mixture over partially baked layer. Bake 20 to 25 minutes more or until set. Cool in pan on a wire rack. 

3. Meanwhile, for icing beat together powdered sugar, 1/4 cup malted milk powder, 2 teaspoons vanilla, and enough boiling water to make spreading consistency. 
4. Spread icing over cooled bars. Makes 36 bars. 

Make-Ahead Tip: Place in an airtight container; cover. Store at room temperature up to 1 week or freeze uniced bars up to 3 months; thaw, then ice.  

Source:  Better Homes & Gardens