1/3 c. shortening
1/3 c. brown sugar
3/4 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. quick cook oats

TOPPING:

2 eggs
1 c. brown sugar
1 tbsp. all purpose flour
1 tbsp. lemon juice
1 c. shredded coconut, chopped
1/2 c. chopped pecans
Grated rind of 1 lemon

Cream shortening and brown sugar. Sift together flour, soda, salt, and stir into sugar mixture. Add oats and mix well. Pat into waxed paper lined 1 1/2 quart glass utility dish.

TOPPING: Beat eggs slightly. Add remaining ingredients. Pour over base. Cover with paper towel and bake in microwave 5 minutes, turning dish half way through baking period. Cool before cutting. Yields 16 cookies.