The coconut and meringue add a crunchy dimension to the brownie crust. These are best eaten the first day, although they will keep overnight in the refrigerator.
- For Bars:
- 3/4 cup butter or margarine
- 3 ounces semisweet chocolate, chopped
- 1 cup packed brown sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup coconut flakes
- For Meringue:
- 2 egg whites
- 1/2 cup granulated sugar
- 1/2 cup finely chopped almonds or pecans
- 2 tablespoons coconut flakes
FOR BARS: In a medium, heavy saucepan, heat the butter or margarine and chocolate over medium heat till melted, stirring frequently. Stir in the brown sugar, egg yolks and vanilla. Using a wooden spoon, beat lightly just till combined. (Do not overbeat or bars will fall when baked.) Stir in the flour, salt and coconut. Spread the batter in a greased 9 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F oven for 25 minutes.
FOR MERINGUE: In a medium mixing bowl, beat the egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 tablespoon at a time, till stiff peaks form (tips stand up) and sugar is almost dissolved. Spread over the hot crust. Sprinkle with chopped almonds and coconut.
Bake in the 350 degree F oven for 15 to 20 minutes more, or till the meringue is set and lightly browned. Cool in pan on a rack. Cut into bars.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
298 calories; 17g total fat; 50mg cholesterol; 54mg sodium; 36g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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