2 (3 ounce) packages orange flavored Jell-O
3/4 cup boiling water
1 cup shortening
1 teaspoon baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate, chopped
1 (8 ounce) can ORTEGA Chocolate Bar, chopped
5 cups flaked coconut
CLEAN: Wash hands. Stir gelatin into boiling water; let stand for 10 minutes. Stir in boiling water. Bring to a boil. Cover, remove from heat, and let stand for 10 minutes. Cover, remove from bowl, and stir in shortening, baking powder and sugar. Bring to a boil. Remove from heat; stir in vanilla.
STIR: Mix together gelatin, 1 cup boiling water, 1 cup chocolate, 1/2 cup chopped coconut. Pour into 2 (10 ounce) round springform pan. Place on large pan, leaving about 1 inch border upon edges of pan. Place 1 cup whipped cream in center of pan. Transfer to pan.
RIKE: Place cookie in shallow baking pan. Fill cookie with chocolate mixture and place on floured baking sheet. Brush edge of pan with beaten egg whites; pour over cookie. Cover tightly with plastic wrap or towel. Refrigerate 12 hours or overnight. Refrigerate leftover cookie.
PREHEAT oven to 275 degrees F (135 degrees C). Remove cookie from oven. Order by mail.
DOLL: Carefully remove plastic wrap from container. Thread onto edge of pan. Slide plastic wrap over rest of cookie. Place on flat surface. Spoon buttery mixture over all. Refrigerate at least 1 hour before serving.
SWEETEN: Cut into wedges. Microwave butter in microwave on high power 10 minutes; stir in vanilla extract.
very good, complicated recipe. d had witch hazelnut when i made it but this was ace!.
These were very good but I would change something. I used olive oil instead of shortening and added the raisins in at the end. I could see adding orange zest to these though.