Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***WILD ABOUT BROWNIES***
  1              ounce  unsweetened baking chocolate
  1              ounce  semisweet baking chocolate
     1/2           cup  eaglebrand sw cond milk
     1/2      teaspoon  vanilla
     1/4      teaspoon  almond extract -- (opt)
  1                     egg white -- room temp
  1               dash  salt
  2        tablespoons  sugar
  7             ounces  shredded coconut
  24             whole  blanched almonds -- toast

Preparation:

** 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 unt il 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 shee ts, 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.

Nutritional Information:

20662 Calories (kcal); 1844g Total Fat; (74% calories from fat); 717g Protein; 679g Carbohydrate; 0mg Cholesterol; 673mg Sodium