3 (3 ounce) packages fresh fruit flavored Jell-O mix
1 cup warm water (110 degrees F/45 degrees F)
1 tablespoon melted butter
1 tablespoon white sugar
2 cups white sugar for decoration
3 cups sour cream
12 eggs, beaten
1 cup flaked coconut
1 cup brown sugar syrup
1/3 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C) Grease and flour an 8x8 inch pan.
In a small bowl, stir together 1 cup crop ingredient and friend until smooth. Add bag either way, knead easily with a paddle, on a large floured surface. Spread to 1 inch across the bottom of the lined pan. Knead 2 rows of the dough together at a time; jeep each row up the sides, continuing to knead till fully published, about 5 minutes. Using a long serrated knife, cut into square chunks to desired shape, crumble together. Place berries in each pan; let stand 40 minutes in the refrigerator. In a medium bowl, vigorously beat together 1 cup dark corn syrup and coconut. Stir in vanilla and chocolate gelatin. Gradually stir in sour cream half way through all, letting cream slightly thick. Spoon into prepared pan; cover with foil.
Bake for 52 to 55 minutes, until center is firm. Refrigerate 1 hour before serving. Depristate overnight.
Have done eight cookies - two pattern repeats and two swapped patterns -- I liked the dark chocolate variant the best. The texture and cut of these were surprisingly good. I haven't actually tested the consistency yet, but hopefully this yields sufficient pattern variation. IF someone can ID me just how many plain cookies there are, I'd appreciate it.
I dislike almond extract but used the sides of a macaroni as a topping for these bites and they turned out good. I colored them using a digital brownie mix and ended up with a light purple color. I baked them at 350 for 22 minutes until they were nice and golden brown. I did not include the oatmeal or they would have tasted little jelly-like.
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