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CHOCOLATE BROWNIE MACAROONS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Chocolate
Eaglebrand
Amount Measure Ingredient -- Preparation Method
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-----WILD ABOUT BROWNIES-----
1 oz Unsweetened baking chocolate
1 oz Semisweet baking chocolate
1/2 c Eaglebrand Sw Cond Milk
1/2 ts Vanilla
1/4 ts Almond extract (opt)
1 Egg white, room temp
1 d Salt
2 tb Sugar
7 oz Pkg shredded coconut, 2 1/2c
24 Whole blanched almonds,toast
** Moist, chewy, and delicious.
Preheat oven 350 F. Grease and flour 2 lg baking
sheets. In sm 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 1/4
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, 10-12 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.
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