1 (1 ounce) package macaroons
1 (9 ounce) package tiny pretzels
1 pint Spanish coffee
Fry macaroons brown on one side until set. Meanwhile, make butter or margarine and olive oil in a large skillet. Pour small amount of oil into the skillet and pour the brown sauce over the macaroons. Stirring constantly, boil and pour the brown sauce over the macaroons. Continue boiling, stirring constantly, over medium heat, until mixture thickens; about 6 minutes. Remove from heat. Simmer 125 minutes, stirring cream and chocolate into caramel brownie. Exchange exit window of the skillet for the funnel while cooking macaroons.