Macaroon brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them! From Christine Foust, Stoneboro, Pennsylvania.

Ingredients

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:

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

Method

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. x 2-in. baking pan.

For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in 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.