Almond Macaroon

posted by Sue Freeman 08-25-98 9:23 PM

Almond Macaroon Brownies

1 pkg Pillsbury Rich and Moist Fudge Brownie mix
1/2 cup oil
1/4 cup water
2 eggs

1 (8 oz) pkg of cream cheese, softened
2/3 cup sugar
2 Tbls Flour
2 eggs
1 cups coconut
1 cup chopped almonds, toasted if desired

Glaze and Garnish:
1 cup semi-sweet chocolate chips
2 tsp oil
48 whole almonds, toasted

Heat oven to 350. Grease 15/10/1 inch baking pan.

In a large bowl, combine all brownie ingredients and beat 50 strokes with a spoon. Spread in the greased pan.

In a medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat til smooth. Stir in coconut and l cup chopped almonds. Drop by spoonsful onto the brownie batter and spread evenly.

Bake at 350 for 35 to 40 minutes or until light brown and center is firm to the touch. Cool for 45 minutes or until completely cooled.

In a small saucepan, combine chocolate chips and oil. Heat over low heat and until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each square with a almond. Store in refrigerator.

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