Recipe - Chocolate Brownie Macaroons

WILD ABOUT BROWNIES
1 ounce Unsweetened baking chocolate
1 ounce Semisweet baking chocolate
One half cup Eaglebrand Sw Cond Milk
One half teaspoon Vanilla
One fourth teaspoon Almond extract (opt)
1 Egg white, room temp
1 ds Salt
2 tablespoon Sugar
7 ounce Pkg shredded coconut, 2 1/2c
24 Whole blanched almonds,toast

Date: Mon, 20 May 1996 18:22:39 0700

From: Dan Schamber dansch@haven.ios.com

** Moist, chewy, and delicious.

Preheat oven 350 F. Grease and flour 2 lg baking sheets. In small saucepan,
melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir
in vanilla and if desired, almond extract. Let cool. In med bowl, beat egg
white and salt with a mixer until foamy. Gradually beat in the sugar until
stiff peaks form. Scrape chocolate mixtrue into a lg bowl. Stir in One fourth of
the beaten egg white. Fold the remaining beaten egg white into chocolate
mixture. Fold in coconut. Drop batter with a T onto baking sheets, making a
total of 24 cookies. Top each with an almond, if desired. Bake one sheet at
a time, 1012 mins or until tops of cookies appear dry, but the centers are
still very moist. Carefully remove cookies to a wire rack to cool. Store
airtight at room temp.

Posted to MealMaster Recipes List, Digest #143