2 eggs, beaten
1 teaspoon baking powder
1 cup brown sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon lemon zest
1 cup flaked coconut
1 cup white sugar
3 tablespoons vegetable oil
4 teaspoons molasses
2/3 cup milk
1 cup chopped pecans
2 tablespoons lemon zest
1/2 teaspoon vanilla extract
Preheat oven to 450 degrees F (220 degrees C).
Place the eggs into a small cup of water and add enough to cover. Put a layer of paper under the paper to keep it from peeling.
Sift together the brown sugar, salt, nutmeg and lemon zest. Stir to get a smooth consistency. Place a layer of paper under the egg to keep it from peeling.
Line a 9x13 inch baking pan with foil. Place orange marmalade over the foil layer to keep it from peeling. Spread half the molasses mixture over the foil layer of pan. Spread the remaining half the molasses mixture over the orange layer. Place a layer of coconut over the top of the pan and pour the remaining half of molasses mixture over it.
Fill and frost with lemon zest, coconut, and orange marmalade. Pat an inch deep into the center of each cookie. Place approximately 1 tablespoon of lemon zest on top of each cookie.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 5 minutes.