Categories: Cookies 
      Yield: 16 servings 
  
      3 oz Cream cheese 
      6 T  Butter or margarine 
    3/4 c  Sugar 
      3    Eggs 
    1/2 c  Flour 
      1 T  Flour 
  1 2/3 c  Flaked coconut 
      1 c  Whole blanched almonds 
      6 oz Semisweet chocolate 
    1/2 t  Vanilla 
    1/2 t  Baking powder 
    1/4 t  Salt 
  
  Beat cream cheese and 2 tablespoons butter until softened.  Beat in 1/4 
  cup sugar.  Stir in 1 egg, 1 tablespoon flour and coconut.  Reserve 16 
  whole almonds, chop the rest.  Stir in 1/3 cup chopped almonds; set aside. 
  Melt 5 oz chocolate and remaining butter (4 T) over low heat, until 
  melted.  Remove from heat.  Stir in 1/2 cup sugar and vanilla.  Beat in 2 
  eggs.  Stir in 1/2 cup flour, baking powder and salt.  Add remaining 
  chopped almonds.  Spread cheese batter on top.  Garnish with whole 
  almonds.  Bake for 40 minutes until cake tester comes out clean, don't 
  overbake.  Melt remaining square of chocolate and drizzle over the 
  brownies.  Cool in pan.  Cut into squares.  Recipe can be doubled.