Macaroon Brownies

Macaroon Brownies


1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
½ cup baking cocoa
½ teaspoon cream of tartar
½ cup chopped walnuts

MACAROON FILLING:
1 pkg. (14 oz.) flaked coconut
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla

FROSTING:
¾ cup sugar
¼ cup milk
2 tablespoons butter or margarine
1 cup miniature marshmallows
1 cup (6 oz.) semisweet chocolate chips
1 teaspoon vanilla


In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13 x 9 x 2 baking pan. Combine coconut, condensed milk and vanilla; carefully spread over chocolate layer. Top with the remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.
Makes about 4 dozen.
* Served at the Soup-er Saturday