10 large marshmallows
1 1/2 cups fast cooking oats
1 cup all-purpose flour
1 (15 ounce) can cream cheese
1 (10 ounce) can sliced pineapple, drained
1 cup sliced carrots
1/2 cup sliced maraschino cherries
1/4 cup pineapple juice
1 cup plain yogurt
1 cup chopped walnuts
Combine marshmallow creme, oats, flour and salt in small saucepan over medium heat. Stir frequently, do not overheat. Turn after 4 to 5 minutes. Allow to cool slightly.
Place the marshmallow creme mixture in a large bowl and beat vigorously. Beat egg mixture in small bowl into marshmallow creme mixture. Sift together flour, 1/4 cup pineapple juice, yogurt, lemon zest and sugar. Pour batter into prepared cookie sheet.
Place cookie on cookie sheet. It should be at least 1 inch thick. Brush edges of cookies with egg batter. Brush with pineapple juice mixture.
Place cookies 1 1/2 inches apart onto cookie sheets. Cover with remaining pineapple and carrots. Top with pineapple strips and pineapple juice mixture. Sprinkle with walnuts. Refrigerate for 2 hours.