1 env. Knox unflavored gelatin
1 1/2 c. cold milk
2/3 c. sugar, divided
1/4 tsp. salt
2 sq. unsweetened chocolate
3 egg yolks, slightly beaten
3 egg whites, stiffly beaten
1 tsp. vanilla
1 (7 oz.) pkg. coconut, divided (finely cut)
1/2 c. chilled heavy cream
3 tbsp. cocoa mix

Soften gelatin in milk. Add 1/3 cup sugar, salt, and chocolate. Cook over hot water until chocolate melts and gelatin is thoroughly dissolved. Beat with rotary beater until blended. Pour slowly over egg yolks. Cook and stir 3 minutes longer. Cool 10 minutes.

Add remaining 1/3 cup sugar to beaten egg whites; beat to stiff peaks. Blend in chocolate mixture. Add vanilla and half the coconut. Turn into 1 quart ring mold. Chill until firm. Unmold. Spread with cream and cocoa mix beaten together until fluffy and thick. Top with remaining coconut. Serves 8-12.