1/2 cup butter, melted
1/2 cup packed light brown sugar
1/2 cup kashmiri-style dried macadamia nuts
1 teaspoon lemon zest
1 1/2 teaspoons grated lemon zest
1 (3 ounce) jar maraschino cherry preserves
1 cup boiling water
2 cups all-purpose flour
3 ounces Irish cream
3 ounces shredded coconut
Beat melted butter or margarine, sugar, macadamia nuts, lemon zest and lemon zest in medium bowl until well blended. Mix 1/2 of the flour into the mixture; mix with strawberry preserves, stirring just until moistened.
Spread over cookies making a three inch deep depression in the center. Beat the remaining flour into the melted butter mixture to form a compact. Place 1/2 cup of flour over the bottom of the cookie to make a shallow depression in the center. Beat the remaining maraschino cherry solids by stirring 1 cup boiling water into the lemon-orange creme mixture. Place over cookies, pressing slightly to seal edges. Chill until firm before cutting into squares.