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Place marinade ingredients in small bowl, stir until combined, set aside. Place chicken breasts in shallow dish, pour marinade over them, cover with plastic wrap and refrigerate 1 hour. Preheat grill. Heat water and sugar in saucepan until it simmers, add a few drops lemon juice and caramel/coconut cookie tops. Let cookie tops slowly melt. Remove chicken from marinade. Pour remaining marinade into melted cookie top mix; simmer until sticky yet liquid in consistency. grill both sides of chicken. Season with salt and pepper to taste. Continue to cook in oven at 375 degrees if breasts do not reach 165 degrees internally during grilling. Using pastry brush, glaze chicken with marinade mixture. For added crunch, dust the chicken with crushed cookie bottoms just before serving.
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