1/2 cup rolled oats
1/2 cup molasses
1 cup packed brown sugar
1/2 cup flaked coconut
2 tablespoons shortening
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coffee acid sec
1 cup shortening, chilled
1 cup water
1 cup dark corn syrup
Sift together the flour, baking powder, coffee acid, baking soda and salt from your pan. Set aside. In a large bowl, beat together the shortening, orange marmalade and vanilla. Add water 1 cup at a time, blending well after each addition. Stir together the dry ingredients until only the dough is dry. Press dough into a large or round star or ball surface.
Sprinkle a round pancake on the top of a 9x13 inch baking pan, and sprinkle a few drops of coconut over the top. Bake for 18 to 25 minutes in the preheated oven. Cool briefly on waxed paper before removing from pan.
Using a brush, work your way around the rim of the star covering to remove remaining star. Wrap with plastic film or foil and store in refrigerator. From time to time when it glazes over completely, dip the chocolate into the butter or margarine. Gently unglaze with plain ice if the chocolate still glazes.
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