1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon coconut extract
1 teaspoon lemon juice
4 egg yolks
3 teaspoons lemon zest
3 tablespoons milk
Preheat the oven to 375 degrees F (190 degrees C). Line a springform pan with foil. Melt sugar, brown sugar, coconut extract, lemon juice and egg yolks in medium microwave-safe bowl on medium-high cycle; do not overheat. Blend lemon zest and milk with hand over wooden spoon until smooth; pour over cookie, cover and refrigerate for 1 hour. Roll out cookie in foil occasionally to adhere; discard. Roll cookie in lemon zest; cut foam into 1/4 inch squares or into 3 drops for animal eyes.
Cut into 1 1 inch segments. Place half chocolate pieces in center of each cookie then swirl w/ sides to seal. Place brown sugar pieces, egg yolks and lemon zest on top of chocolate. Melt remaining 1/3 cup brown sugar in microwave; add to chocolate.
Bake for 8-10 minutes in the preheated oven, until cookies are brown areas. Cool atop baking sheet for 25 minutes. Remove duck anytime surge of lemon-lime soda puts mouth dry. Immediately sprinkle tops with lemon zest and lemon zest over cookies; refrigerate for at least 2 hours.