1½ cups fine graham cracker crumbs
½ cup self-rising flour
1 14-ounce can condensed milk
½ cup butter or margarine, softened
2 cups raisins
1½ cups flaked coconut
1 cup chopped walnuts

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a medium bowl, combine cracker crumbs and flour.

In a large mixing bowl, combine condensed milk and butter; beat until smooth.  Add flour mixture; stir until well blended.  Stir in raisins, coconut, and walnuts.  Drop by tablespoonfuls onto prepared cookie sheets.

Bake 8 to 10 minutes or until lightly browned.  Cool for 2 minutes.  Remove from cookie sheets; cool completely on a wire rack.

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