1 quart milk
2 1/2 cups butter, softened
5 eggs, beaten
1/2 cup whole milk
1 teaspoon vanilla extract
1 3/4 teaspoons lemon zest
3/4 cup flaked coconut
1/4 cup chopped pecans
1 cup chopped almonds
1/2 cup butter, melted
1 1/2 cups white sugar
1/4 cup lemon juice
2 tablespoons lemon zest
In a medium bowl, mix milk, butter, eggs, whole milk, and vanilla extract. Mix well. Set aside. In a large glass saucepan, heat butter and sugar, stirring constantly. Beat in lemon juice, then stir in lemon zest. Gradually blend in flour and coconut. Bring to a boil, stirring constantly. Boil mixture for 3 minutes.
Remove pan from heat. Mix milk mixture into egg mixture. Mix thoroughly. Let cool slightly in refrigerator. Add pecans, almonds, shredded coconut and pecans to blender or food processor. Puree mixture, stirring occasionally. Spread over hot baked or invert cookies. Chill in refrigerator. Roll up dough onto a lightly floured surface and roll into 1 inch rounds. Place onto unbaked cookie sheets or serve warm.