Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan. in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. sift in the flour and mix until well blended. press the mixture firmly into the bottom of the cake pan. bake for about 10 minutes, or until dry. to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden. cool, then cut into bars.

Target recipe: melt the chocolate using a double boiler or low heat in the microwave. set aside to cool. beat the egg whites for around 6 minutes or until soft peaks form and hold their shape, add the castor sugar and splenda, alternately a little at a time and beat until the mixture is stiff and shiny. using a metal spoon, gently fold in the tablespoon cocoa, melted chocolate and the essences. drop heaped teaspoonfuls onto a baking sheet and bake in a moderate oven for around 40 minutes. remove biscuits immediately and place on wire rack to cool.