For crust, sift together flour and brown sugar in a medium mixing bowl. Using a pastry blender, cut in the 1/2 cup butter or margarine until mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 375 degree F oven for 20 minutes.
Meanwhile, stir together eggs, granulated sugar, nutmeg, and cinnamon in another mixing bowl. Add almonds, corn syrup, coconut, 2 tablespoons melted butter or margarine, and vanilla. Stir just until the mixture is combined. Pour nut mixture over the partially baked crust, spreading evenly.
Bake in a 375 degree F oven for 15 to 20 minutes or until the center appears set when pan is shaken. Cool slightly in pan on a wire rack. Cut into 1-1/2-inch squares. Cool completely on rack. Store, covered, in the refrigerator. Makes 18.