Chocolate Coconut Meringue Bars

Directions

1. The coconut and meringue add in a crunchy dimension to the brownie crust.
2. These are best eaten the first day, although they will keep overnight in the refrigerator.
3. For bars, in a medium, heavy saucepan heat butter or possibly margarine and chocolate over medium heat until melted, stirring frequently. Stir in the brown sugar, egg yolks, and vanilla. Using a wooden spoon, beat lightly just until combined. (Don't overbeat or possibly bars will fall when baked.) Stir in the flour, salt, and coconut. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350i oven for 25 min.
4. Meanwhile, for meringue, in a medium mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 Tbsp. at a time, until stiff peaks form
5. (tips stand up) and sugar is almost dissolved. Spread over warm crust.
6. Sprinkle with minced almonds and coconut.
7. Bake in the 350i oven for 15 to 20 min more, or possibly until meringue is set and lightly browned. Cold in pan on a rack. Cut into bars.