> 1/2 cup butter
> 2 tbsp butter
> 27 chocolate sandwich cookies
> 4 eggs
> 1 cup confectioners' sugar
> 2 tbsp cornstarch
> 2 tsp vanilla
> 2 cups unsweetened shredded coconut
> 3/4 cup white chocolate chips
Preheat the oven to 325° F.
Grease the cake pan with a little of the butter. Melt the rest of the butter in a saucepan.
Grind the cookies in a food processor and combine with the butter.
Spread the mixture evenly over the bottom of the cake pan and press lightly with the back of a spoon.
Separate the eggs, put the egg whites in a greaseproof bowl. Reserve the egg yolks for another recipe.
Using an electric mixer, beat the egg whites until stiff.
Whisk in the confectioner’s sugar spoonful by spoonful. When all the sugar has been added, beat until the egg whites form shiny, stiff peaks (about 5 min).
Gently fold the cornstarch, vanilla and coconut into the egg whites.
Bring a pot with a small layer of water to a boil. Chop the chocolate into small pieces and place in a heatproof bowl or pot that fits over the saucepan without touching the bottom.
Place the bowl or pot over the hot water, making sure the bowl does not touch the water. Stir the chocolate until melted. Remove from heat.
Fold in the egg white mixture. Spoon evenly over the cookie base and smooth. Bake for about 25 minutes.
Remove from the oven and let cool for 2 hours. Cut the cake into 12 slices pieces.