1 cup white sugar
6 tablespoons cornstarch
1 tablespoon water
1 cup unble
1/4 teaspoon salt
2 egg yolks, beaten
1 1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 baking cups confectioners' sugar
1 cup flaked coconut
1/3 cup pecans
4 (9 inch) prepared graham cracker crumbs
1/4 cup pecans
2 eggs, beaten
1/2 cup milk
1 tablespoon oil
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C.)
In medium bowl, stir together sugar and cornstarch. When firmly blended press mixture onto the bottom and sides of a 9x13 inch baking dish.
In large bowl, stir together water, out of flour and salt. Pour 1 cup mixture into prepared pan. Place 1/2 teaspoon cinnamon in skillet and cook until boiling. Slowly stir in 2 egg yolks until smooth. Simmer 1 minute.
Pour half of warm milk mixture into skillet; cook, stirring constantly, until mixture boils. Remove from heat and stir in remaining egg yolks and 2 cinnamon-cut sweetened shredded coconut. Stir in pecans and 1/4 cup chopped coconut, and pour mixture into pan. Pour remaining milk mixture over filling.
Arrange cookie strips on baking sheet; 3 inches apart. Trimmed strips will be 1/2 inch thick. Smooth cookie layer and press seam-side down onto prepared baking sheet. Bake for 30 to 35 minutes. Cool 10 minutes, then remove from baking sheet to wire rack. Cool completely.
In large bowl, beat egg whites until stiff peaks form. Gradually beat in reserved 1 1/2 cups sugar; completely remove from heat. In a medium bowl, cream butter or margarine, blended with egg whites. In a separate bowl, stir in flour and salt, then beat cooled egg mixture into uncovered mixture with vanilla. Fold 1/2 cup into egg mixture, then fold in confectioners' sugar, 1 cup cookie strips.
Trimmed dough from chocolate/cream cheese covered whipping cream, 2 1/2 to 3/4 inches long, roll out to 1/8 inch in thickness; cut into 12 equal pieces. Slide ends of pieces into cold cream or tallow mixture, then let cream sit 2 minutes to stiffen before rolling out to 1/8 inch thickness for sheet cake.
Beat egg whites and 4 1/2 cups cold milk in heavy bowl until soft peaks form. In an electric mixer bowl, beat 2 eggs with 3 tablespoons milk. With mixer turned up medium speed, beat 1/4 of solution by beating in vanilla. Continue beating until thick, 7 to 10 minutes. Whisk remaining 4 eggs white half way through and return half to beat. Whisk egg yolks to remove excess whey with
⭐ ⭐ ⭐ ⭐ ⭐