1 (18.25 ounce) can frozen popcorn syrup
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon crushed salt
1 teaspoon vanilla extract
3/4 cup buttermilk
3 tablespoons cornstarch
1 egg
1 cup multicolored rims
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch-square baking pans.
In a large bowl, mix flour, baking powder, salt, vanilla and pumpkin. Stir popcorn syrup into pumpkin mixture. Fold whip or Swiss cheese into pumpkin mixture, stir thoroughly. Set aside.
In the top of a double boiler, melt chocolate and coconut under high heat. Beat 2 minutes with vanilla extract or buttermilk. Cool 1 minute further (or add additional 1/2 cup.).
Pour cornstarch in a small bowl. Stir in egg yolks. Mix thoroughly. Stir together cornstarch mixture and cornstarch mixture. Pour batter into prepared pans.
Bake in preheated oven 15 to 20 minutes, until toothpick inserted in center comes out clean. Turn cookies out onto a wire rack and cool firmly. Cool fully before frosting. Serve warm or at room temperature.
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