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Small Spreader


Macaroon Brownie Tart

1   refrigerated pie crust (from 15-ounce package), softened as directed on package
1   package (8 ounces) fudge brownie mix
3   eggs, separated
1   tablespoon water
1/2   cup semi-sweet chocolate morsels
1   package (7 ounces) sweetened flaked coconut
1/2   cup half and half
1/4   cup sliced natural almonds
  1. Preheat oven to 350°F. Gently unfold crust onto lightly floured surface; roll to an 11 1/2-inch circle. Press into bottom and up sides of Tart Pan using Fluting Tool to create fluted edge. Prick bottom of crust; set aside.
  2. Combine brownie mix, egg yolks and water; mix until smooth and spread over crust using Small Spreader. Sprinkle chocolate morsels over brownie mixture.
  3. Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture.
  4. Bake 40-45 minutes or until edge of crust is deep golden brown and center is set. Remove from oven; cool 1 hour. Serve slightly warm. Slice using Nylon Slice 'N Serve®.

Yield: 12 servings

Nutrients per serving: Calories 320, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 36 g, Protein 4 g, Sodium 200 mg, Fiber 2 g