Chocolate Brownie Macaroons

Chocolate Brownie Macaroons

2 reviews, 5 star(s). 100% would make again

Ready in 1h

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Ingredients

WILD ABOUT BROWNIES
1/2 c Eaglebrand Sw Cond Milk
1 Egg white; room temp
24 Whole almonds; blanched, toasted
1/2 ts Vanilla
1 oz Unsweetened baking chocolate
2 tb Sugar
1 7-oz pkg shredded coconut (package); 2 1/2c
1/4 ts Almond extract; (opt)
1 ds Salt
1 oz Semisweet baking chocolate

Original recipe makes 1

Servings  

Preparation

Date: Mon, 20 May 1996 18:22:39 -0700 From: Dan Schamber ** 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. Posted to MealMaster Recipes List, Digest #143

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Chocolate brownie macaroons mm
haybag22

Calories Per Serving: 2243 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Living in Japan, unsweetened chocolate was hard to find and coconut turned out to be dried and unsweetened. I had to add about 1/2 c sugar, 1/4 c milk, 3TB cocoa powder, and 1/2 c more chocolate chips to fill out the bag of coconut I used. Baking 11-12 min was perfect. Once the sugar level was ok, the cookies were great. Will try again with milk chocolate next time!
EmptyLighter 5y ago

Really great, easy recipe with yummy results!
haybag22 7y ago

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