1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup butter, softened
3/4 cup packed light brown sugar
1 egg
1 log unsweetened chocolate, chopped
2 tablespoons crushed coconut cream
2/3 cup flaked coconut
2 1/2 cups rolled oats
3 cups unsalted butter or margarine
1 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix together cake mix, pudding mix, butter, brown sugar, egg, chopped chocolate, two tablespoons crushed coconut, coconut cream and coconut. Mix until smooth. Press mixture into the bottom of a 9x13 inch pan. Press remaining candy mixture onto the top of the pan and press mixture evenly down the sides of the pan.
Bake for 1 to 2 minutes in the preheated oven, until set. Allow to cool completely, then roll out and cut into squares.
Roll out cookies and place on cookie sheets. Cool completely.