Almonds and coconut flakes in a bed of rich, moist Duncan Hines Chocolate Decadence Brownies––'delectable' doesn't begin to describe these Macaroon Brownies.
- 1 (595 gr) pkg
- Duncan Hines® Chocolate Decadence Brownie Mix
- 2 large eggs
- 2 Tablespoons water
- 1/4 cup oil
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp almond extract
- 1 cup almonds
- 1 cup flaked coconut
- Preheat oven to 350°F. Grease 13 x 9-inch pan.
- Place dry mix in bowl, add 2 large eggs,2 tablespoons of water and 1/4 cup oil, mix by hand until well blended (50 strokes). Bake for 22-25 mins or until set in center.
- Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies.
- Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars.
