2 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
4 eggs
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped small walnuts
Preheat oven to 350 degrees F (175 degrees C). Mixture will be stiffer if wet than dry.
In a medium bowl, stir together flour, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in eggs one at a time. Stir in coconut.
Divide dough into three portions. Form each portion into a ball, about 3 inches in diameter. Roll out one portion of dough and then place onto an ungreased baking sheet. Brush with 1/2 cup coconut and place rolled out dough in shallow baking pan.
Bake 15 minutes, or until golden brown and set aside.
The next portion of dough will be the filling. In a large bowl, beat egg yolks until thick and pale yellow in color. Stir egg whites into milk mixture, then fold in cooled dough. Transfer mixture to a medium bowl and beat until light and fluffy. Gradually stir in walnuts and butter until dough forms a ball. Spoon center of ball of dough into pan. Using a rounded spoon, gently roll dough ball out to fit pan. Place onto baking sheet and refrigerate for 1 hour, or until firm.
To make filling: In a medium saucepan, whisk together melted butter and 4 eggs until smooth and thick. Heat over medium-low heat, stirring occasionally, until mixture thickens enough to coat the back of a metal spoon. Remove from heat and stir in coconut and chocolate chips. Stir until well blended. Refrigerate until ready to use.
To make the filling: In a medium bowl, beat cream cheese and 2 tablespoons milk until creamy. Stir in coconut and chocolate mixture. Fold in nuts and walnuts.