Recipe: Chocolate Brownie Macaroons (using sweetened condensed milk)

CHOCOLATE BROWNIE MACAROONS

"Moist, chewy, and delicious."

1 oz unsweetened baking chocolate
1 oz semisweet baking chocolate
1/2 cup Eagle Brand Sweet Condensed Milk
1/2 tsp vanilla
1/4 tsp almond extract (optional)
1 egg white, room temperature
1 dash salt
2 tablespoons sugar
1 (7 oz) pkg shredded coconut (2 1/2 cups)
24 whole blanched almonds, toasted (optional)

Preheat oven 350 degrees 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; set aside.

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 tablespoon 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.

Makes 2 dozen cookies
Source: Wild About Brownies by Barbara Albright and Leslie Weiner