Meringue:
1 cup all-purpose flour
1 cup packed brown sugar
1/3 cup butter, softened
1/3 cup chopped pecans
1 1/4 cups white sugar for decoration
1 teaspoon vanilla extract
1 teaspoon salt
1 cup margarine
1 cup white sugar
1 cup flaked coconut for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 10 inch round or oval pans.
With the cream of coconut, mix together butter and brown sugar. Lay parchment in bottom of prepared pan to keep them from freezing. Place candy bars about 1/2 inch apart on prepared pans. 2 marshmallows and orange zest in precooked dark brown bars. Add marshmallows and orange zest to mix until smooth. Spread brown sugar mixture over candy bars.
Bake in preheated oven for 10 minutes, or until marshmallows are melted. Cool completely in pan before removing from pans. Cool completely on wire rack. Puree 1/3 cup confectioners' sugar with lemon juice. Spread over candy bars. Chill in refrigerator until serving time. Store marinated candy bars in refrigerator.