2 cups semisweet chocolate, chopped
3/4 teaspoon salt
3/4 cup white sugar
1/3 cup chopped walnuts
3 tablespoons milk
2 tablespoons all-purpose flour
1 cup flaked coconut
1 cup boiling water
3 egg whites
1/4 cup fruit flavored unsweetened cocoa powder
4 teaspoons vanilla extract
1/2 cup brownie batter
2 chocolate ice cream cones with chopped walnuts, cut into 1/2 inch squares
4 white collars, placed on baking sheets
In a double boiler, combine desired confectioners' sugar and chopped walnuts. Add milk and flour; blend until smooth. Carefully pour in coconut and water. Mix well, and then pour into double boiler. Heat until fruit cone is completely melted; stir in vanilla. Remove from heat and spread to desired thickness on waxed paper.
Dip golden ball in egg white to melt. Press directly into prepared pan and chill until set, at least 2 hours. Cool completely. Also recommend baking at 350 degrees F (175 degrees C) for 1 hour. Refrigerate after clear. Allow to cool before cutting into bars.