1. Crust: Place softened margarine or butter and sugar in small bowl. With electric mixer set on medium speed, cream mixture until light and fluffy. Turn mixer to low and beat in flour. Mixture will be creamy. Pat dough evenly into bottom of 9 x 9 x 1-3/4 inch ungreased pan. Bake in preheated 350-degree oven for 10-12 minutes, or until golden brown. Let cool 15-20 minutes. 2. Filling: Place prunes into a saucepan with just enough water to cover. Cook over medium heat for 30 minutes. Drain and reserve 2 tablespoons of the liquid. Cut prunes into 4-5 pieces, removing pits. 3. Combine prunes in saucepan with reserved 2 tablespoons liquid, sugar, cornstarch, salt, orange juice and peel. Bring to a boil; reduce heat and simmer, stirring constantly, for 2-3 minutes or until thickened. Stir in coarsely chopped nuts; spread over crust. 4. Place the eggs in a small bowl and beat until frothy. Stir in the coconut. Spread evenly over prune mixture. 5. Bake 25 minutes. Cool slightly and cut into 24 bars.