Makeover Meringue Coconut Brownies

I found this in Healthy Cooking. Please note I've not had a chance to make this recipe yet and am posting to save the clip out. The magazine claims this reduces the calories and fat of other meringue topped brownies.

• Ready In: 1 hr
• Serves: 24
• Yields: 24 brownies

Ingredients

• 1⁄3 cup butter, softened
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup sugar
• 1  teaspoon vanilla extract
• 2  cups flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄3 cup skim milk
• 1  cup  semisweet chocolate chips (6 oz total)
• 1  cup flaked coconut
• 1⁄2 cup walnuts, chopped
• 3  egg whites
• 1⁄4 teaspoon cream of tartar
• 3⁄4 cup brown sugar, packed (not a duplicate, this is another portion)

Directions

1. In a small bowl, cream the butter, 1/3 cup brown sugar and the sugar until light and fluffy; then beat in vanilla.
2. Combine the flour, baking soda, and salt; add to the creamed mixture alternatively with the milk, beating well after each addition.
3. Press into a 13"x9" baking pan already coated with non-stick spray.
4. Sprinkle chocolate chips, coconut and walnuts on top.
5. In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
6. Gradually beat (1 tbsp at a time) the remaining 3/4 cup brown sugar. Beat until stiff peaks form.
7. Spread this mixture over the top of the mix in the pan.
8. Bake in a 350F oven for 30-35 minutes.
9. Cool on a wire rack and then cut into 24 bars.
10. STORE in the refrigerator.