Chocolate brownie macaroons

 
                        CHOCOLATE BROWNIE MACAROONS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Chocolate
                 Eaglebrand
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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