Macaroon Brownies 1 cup butter, softened 2 cups sugar 4 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup baking cocoa 1/2 teaspoon cream of tartar 1/2 cup chopped walnuts MACAROON FILLING: 1 package (14 ounces) flaked coconut 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla extract FROSTING: Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Macaroon Brownies cont. 3/4 cup sugar 1/4 cup milk 2 tablespoons butter 1 cup miniature marshmallows 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon vanilla extract In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. baking pan. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Macaroon Brownies pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008