3 eggs
3/4 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
3 cups water
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon lemon zest
1 (8 ounce) can sweetened cream of coconut
1 (3 ounce) package white cake mix
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat eggs until frothy. Stir in melted butter, sugar and vanilla. Mix in water and flour to form a well. Press out dough on a floured surface.
On a large cutting board, layer 1 tablespoon at a time the coconut and chocolate chips. Use a spoon to bring up edges of coconut part of way up sides of chocolate pieces, forming a ring; then place 1/2 inch from the sides of the pieces.
Roll pieces of dough to make a ring. Cut into 1 1/2 inch cubes. Combine cream of coconut and sugar; add to ring. Place onto prepared cookie sheet.
Bake in preheated oven for 20 to 25 minutes or until golden brown; cool slightly before removing from cookie sheet. Cool completely. Serve immediately.