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1
Beat butter or margarine in a mixing bowl with an electric mixer on medium speed for 30 seconds.
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2
Add 1 cup sugar, cinnamon, baking soda, and 1/4 teaspoon salt; beat until combined.
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3
Beat in molasses and eggs until combined.
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4
Beat in as much flour as you can.
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5
Stir in remaining flour.
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6
Divide dough in half; cover and chill until easy to handle.
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7
Meanwhile, for filling, combine the egg yolks, lemon juice, 18 teaspoon salt, and 1 tablespoon.
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8
water in a small saucepan.
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9
Cook and stir over medium heat until thickened and bubbly.
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10
Cook and stir 1 minute more.
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11
Stir in coconut and lemon peel.
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12
Cool.
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13
Roll each portion of dough on a lightly floured surface into a 15 x 6-inch rectangle.
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14
Spread one fourth of the filling in a 1-inch-wide strip lengthwise down center of each rectangle.
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15
Fold each long side of dough over filing, overlapping slightly in center; seal.
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16
Place seam-side down on working surface.
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17
Flatten slightly.
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18
Cut crosswise into 1 1/2-inch bars.
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19
Place bars 1 1/2 inch apart on ungreased cookie sheets.
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20
Bake in a 350F (180C) oven about 12 minutes or until set.
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21
Cool cookies on wire racks.
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22
If desired, drizzle with melted candy coating.
