Instructions: The coconut and meringue add a crunchy dimension to the brownie crust.

These are best eaten the first day, although they will keep overnight in the refrigerator.

For bars, in a medium, heavy saucepan heat butter or margarine and chocolate over medium heat till melted, stirring frequently. Stir in the brown sugar, egg yolks, and vanilla. Using a wooden spoon, beat lightly just till combined. (Do not overbeat or 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 minutes.

Meanwhile, for meringue, in a medium mixing bowl beat the egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 tablespoon at a time, till stiff peaks form

(tips stand up) and sugar is almost dissolved. Spread over hot crust.

Sprinkle with chopped almonds and coconut.

Bake in the 350i oven for 15 to 20 minutes more, or till meringue is set and lightly browned. Cool in pan on a rack. Cut into bars.

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