Start with the marmalade. Put all ingredients in a sauce pan and stir well. Now heat the liquid until it starts to cook. Switch of the heat and let the marmalade cool to become jelly.
Now preheat the oven to 180°C/350°F.
For the cookie base: In a bowl add all the 4 dry ingredients and mix them. Now add all the wet ingredients one after the other and stir well. The batter should be creamy.
For the sponge cake: Divide the eggs and with the pinch of salt whip the egg whites until they are stiff. Mix in another bowl the yolks with the water, honey and flour and fold the batter into the egg whites.
For both kinds of batter proceed as follows: Grease a muffin tin and fill in every muffin form one tablespoon of batter, just half a centimeter/0.2 inch high.
Bake the Jaffa cookies base for 10 minutes. Take them out of the oven and out of the muffin tin and let them cool out well.
With a teaspoon put a layer of the lemon marmalade on all the cookie bases. In a small sauce pan and at bain-marie melt the chocolate with the coconut oil. With the help of a teaspoon scoop some chocolate on every Jaffa cake and let the chocolate shell get hard in the fridge.
Try the marmalade with Jaffa oranges (or others). Be careful with the sweetener, oranges naturally are sweet. I would omit any additional sweetness.