*Macaroon Brownies*

Results: 20 servings

Apparatus:

Oven (preheat to 350F)
8" x 8" baking pan
Mixing bowls
Wooden spoons

Components:

Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut

Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-ounce) jar baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds

Chocolate Drizzle
1 tablespoon mini chocolate chips, melted

Procedure:

1. Preheat the oven to 350 degrees F.
2. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray.

A. Macaroon Topping

1. Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. 2. Stir in the flaked coconut.
3. Set aside.

B. Brownies

1. In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder.
2. In a medium bowl, beat the egg whites until foamy.
3. Add the baby-food prunes, buttermilk, and vanilla to the beaten egg whites.
4. Add the egg white mixture to the flour mixture and mix until blended.
5. Stir in the chocolate chips and almonds.
6. Spread the batter in the prepared baking pan.

C. Combine

1. Spread the macaroon topping over the brownie batter.
2. Bake 25 to 30 minutes.
3. Let cool, in the pan, on a wire rack.
4. Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.)

Original recipe from:
Gourmet Magazine

Coconut Macaroons

Apparatus:

Oven (preheat to 350F)
Electric mixer
Scoop
Measuring cups

Components:

4 large egg whites
1 pinch of salt
1 (8oz) package of sweetened shredded coconut (lightly toasted)
1/2 cup sugar (optional)

Procedure:

1. Preheat the oven to 350 degrees.
2. In a electric mixer with a whip attachment whip the egg whites with the salt until they become white and begin to stiffen.
3. Add optional sugar in small quantities and continue to whip the egg mixture until it becomes quite stiff.
4. Fold in the toasted coconut.
5. Scoop little balls of the mixture onto a greased baking sheet
6. Bake for 15 to 20 minutes. The outside should be golden brown and the inside should still be moist.

Original recipe from:
http://www.autostraddle.com/movie-night-puccini-for-beginners-98369/