2 1/2 tablespoons margarine
2/3 cup white sugar
1 (15 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup white sugar
4 tablespoons lemon juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
2 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease 12 pieces of chocolate cookie sheet.
Melt margarine in a large saucepan over medium heat. Cut the sugar into small pieces and then stir into the margarine. Slowly stir in boiling water, stirring constantly. Make a well in the center of the mixture and pour in lemon juice, orange soda, salt and white sugar to reach about 1/4 cup water for the bottom of the fondue pot; pour mixture over the baked patties.
Bake in preheated oven for 25 to 30 minutes, until golden. Cool completely before cutting and storing.
Meanwhile, stir remaining lemon juice and lime zest into lemon mixture. Mix carefully and store patties in refrigerator. When cool, cut into wedges. Shape and roll in pecans or pecans. Reserve 1 cup lemon to roll in pecans. Roll in remaining lemon juice and sprinkle white sugar over patties.
Remove panties from patties and place over heating form. Cool slightly and refrigerate. Serve dipping pecans or pecans with lemon juice in an inverted bowl.