Chocolate Brownie Macaroons
Yield
12 servingsPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
unsweetened chocolate
unsweetened |
|
| 1 | ounce |
unsweetened chocolate
semisweet |
|
| ½ | cup |
milk, sweetened condensed
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
optional |
*
|
| 1 | each |
egg whites
room temperature |
*
|
| 1 | dash |
salt
|
*
|
| 2 | tablespoons |
sugar
|
|
| 7 | ounces |
coconut
shredded |
|
| 24 | each |
almonds
blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
unsweetened chocolate
unsweetened |
|
| 28.9 | ml/g |
unsweetened chocolate
semisweet |
|
| 118 | ml |
milk, sweetened condensed
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
optional |
*
|
| 1 | each |
egg whites
room temperature |
*
|
| 1 | dash |
salt
|
*
|
| 3E+1 | ml |
sugar
|
|
| 202.3 | ml/g |
coconut
shredded |
|
| 24 | each |
almonds
blanched |
*
|
Directions
Preheat oven 350℉ (180℃).
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.
Scrape chocolate mixtrue into a lg bowl.
Stir in ¼ 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 to 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 temp.
