Recipe(tried): Macaroon Brownie Tart (using brownie mix)

MACAROON BROWNIE TART

1 refrigerated pie crust (from 15-ounce package), softened as directed on package
1 (8 ounce) package fudge brownie mix
3 eggs, separated
1 tablespoon water
1/2 cup semi-sweet chocolate morsels
1 (7 ounce) package sweetened flaked coconut
1/2 cup half and half
1/4 cup sliced natural almonds

Preheat oven to 350 degrees F.

Gently unfold crust onto lightly floured surface; roll to an 11 1/2-inch circle. Press into bottom and up sides of tart pan and create fluted edge. Prick bottom of crust; set aside.

Combine brownie mix, egg yolks and water; mix until smooth and spread over crust. Sprinkle chocolate morsels over brownie mixture.

Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture.

Bake 40-45 minutes or until edge of crust is deep golden brown and center is set. Remove from oven; cool 1 hour. Serve slightly warm.

Makes 12 servings
Adapted from source: Pampered Chef