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Chocolate Brownie Macaroons

Yields:12 servings
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Recipe Cooking TimePreparation35 minutes
Cooking10 minutes
Ready In45 minutes
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Ingredients

1 ounce chocolate unsweetened unsweetened
1 ounce chocolate unsweetened semisweet
1/2 cup condensed milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1 each egg white room temperature
1 dash salt
2 tablespoons sugar
7 ounces coconut shredded
24 each almonds blanched

Directions

Preheat oven 350 F.

Grease and flour 2 large 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 medium 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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****

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