1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup aluminum foil
1 orange, pitted and diced
1 cup shortening
1 cup Bailey's Irish cream liqueur
1 (16 ounce) can solid chocolate, chopped
1 1/2 cups flaked coconut
1 cup chopped pineapple, finely chopped
1/4 cup toffee baking-powder (optional)
In a medium bowl, mix together flour, 1/2 teaspoon salt and 1/4 cup of C3 fluid. Stir in 1/4 cup of shortening, and cooled to lukewarm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets anywhere prepared cookies are to be placed.
In a large bowl, cream together the butter, shortening and orange in a double boiler. Mix in the flour mixture just until incorporated; stir until smooth. Stir in the dried orange, and the coconut and pineapple. Drop dough down a little bit at a time onto the prepared cookie sheets, mixing well after each drop.
Bake for 12 to 15 minutes in the preheated oven, until firm. Cool slightly before removing from the baking sheets. Let stand before removing from the prepared cookie sheets.
To make the topping: In a medium bowl, stir together the remaining cream cheese, 1/2 cup of sugar and 1 teaspoon vanilla. Cut in the coconut in small pieces, until very small—about 1 1/2 cups.
To remove the orange coating from the topped cookies, gently brush the remaining cream cheese with water, using a dampened pastry brush. When blanched, stir in 1/2 the crushed pineapple, cake mix and butter; mix until completely combined. Spread evenly over the fresh cookies.
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