Mint Chocolate Brownies

1 cup granulated sugar
1/2 cup (1 stick) butter
1 1/4 chocolate semi sweet chips
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon baking soda

Heat granulated sugar and butter in medium saucepan over low heated, stirring until butter is melted. Remove from heat. Add 1 1/4 cups morsels; stir until melted. Stir in eggs. Stir in flour, vanilla and baking soda until combined. Spread into greased 13x9 inch cake pan.
Bake in preheated 350 degree oven for 18 to 22 minutes (18 works best in my oven) or until wooden pick comes out slightly sticky.

Cool up to 45 minutes or until completely cooled.

Mint Filling
1/2 cup butter softened
1 (3 oz) package cream cheese, softened
2 1/2 cups powdered sugar
3 Tablespoons creme de menthe syrup or oil of peppermint or extract to taste
green food coloring if you do not use creme de menthe

Beat until light & fluffy the butter & cream cheese together. Add all remaining ingredients and beat until smooth. Spread evenly over the cooled brownies.

Frosting
1 cup semi-sweet chocolate chips
1/3 cup butter

In a small sauce pan, melt butter & chocolate chips over low heat, stirring constantly. Remove from heat & cool about 15 minutes. Pour frosting evenly over filling. spread carefully over filling to cover. Refrigerate for 1 hour. Cut into squares . cover & keep refrigerated until ready to serve. (easier to cut before completely chilled)

Peppermint Macaroons

2 egg whites (at room temperature)
1/8 tsp salt
1 (14 oz ) can sweetened condensed milk
1 tsp vanilla
2 (14 oz) packages shredded sweetened coconut
1 cup white-chocolate morsels
1/2 cup crushed peppermint candies or candy canes
The batter was very thin & really spread out so I added about 1 /4 cup flour - i think you could add up to 6 Tblsp flour.

Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper - it worked best on a silpat mat- I also gave them a light spray of pam.
In a large bowl whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. FOLD in coconut, white chocolate morsels and crushed peppermints.
Using a 1 1/2 inch spring loaded ice cream scoop, drop dough on prepared cookie sheets. Bake for 20 minutes or until coconut just begins to brown. Let cool on pans for 10 minutes . I found they were easier to remove when they were really cool. Finish cooling on a wire rack.