See below ingredients and instructions of the recipe
--------------------WILD ABOUT BROWNIES-------------------------
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
** 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.