Macaroon Brownie Tart


  • 1 refrigerated pie crust (from 15-ounce package), softened as directed on package
  • 1 (8 ounce) box 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. Heat oven to 350 degrees F.
  2. 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.
  3. Combine brownie mix, egg yolks and water; mix until smooth and spread over crust using Small Spreader. Sprinkle chocolate morsels over brownie mixture.
  4. Combine egg whites, coconut and half and half; mix well. Spoon coconut mixture evenly over chocolate morsels. Sprinkle almonds around edge of coconut mixture.
  5. Bake 40-45 minutes or until edge of crust is deep golden brown and center is set.
  6. Remove from oven; cool 1 hour.
  7. Serve slightly warm.
  8. 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

Recipe credit: Pampered Chef