Preheat oven to 350 degrees.
Place coconut in single layer in 13x9 inch baking pan.
Bake 18-20 minutes or until coconut is lightly toasted, stirring after 13 minutes; Cool completely; set aside.
For crust, beat margarine and brown sugar until creamy. Add oats, flour, nuts, cinnamon and baking soda; beat well.
Reserve 3/4 cup coconut for topping; stir remaining coconut into oat mixture.
Press dough onto non-stick vegetable sprayed bottom of 13x9-inch baking pan;Bake 16-18 minutes. Cool completely.
For Topping-
Combine whipped topping, yogurt, and lemon peel.
Spread mixture evenly over cooled crust.
Sprinkle with reserved coconut.
Cover; Chill.
Cut into squares; Garnish with Lemon Twists, if desired.
Store covered in the refrigerator.
Originally Submitted
10/16/2012
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