Chocolate Brownie Macaroons
- 1 oz. unsweetened baking chocolate
- 1 oz. semi-sweet baking chocolate
- 1/2 cup Eagle Sweetened Condensed Milk
- 1/2 tsp. vanilla
- 1/4 tsp. almond extract (optional)
- 1 egg white, room temperature
- 1 dash salt
- 2 tbsp. sugar
- 1 pkg. (7 oz.) shredded coconut
- 24 whole blanched almonds, toasted
- Preheat oven 350F.
- 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 medium bowl, beat egg white and salt with a mixer until foamy.
- Gradually beat in the sugar until stiff peaks form.
- Scrape chocolate mixture into a large 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 tbsp.
- onto baking sheets, making a total of 24 cookies.
- Top each with an almond, if desired.
- Bake one sheet at a time, 10-12 minutes 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 temperature.
chocolate, semisweet baking chocolate, milk, vanilla, almond, egg, salt, sugar, coconut, blanched almonds
Taken from www.foodgeeks.com/recipes/1652 (may not work)