| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies, Chocolate, Eaglebrand | 1 | Servings | |
INGREDIENTS
| 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 | ds | Salt |
| 2 | tb | Sugar |
| 7 | oz | Pkg shredded coconut, 2 1/2c |
| 24 | Whole blanched almonds,toast |
INSTRUCTIONS
WILD ABOUT BROWNIES Date: Mon, 20 May 1996 18:22:39 -0700 From: Dan Schamber <dansch@haven.ios.com> ** 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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