Best 5 Coconut Macaroon Brownies Recipes

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

COCONUT MACAROON BROWNIES

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
• Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
• Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

PEEPS® COCONUT MACAROON BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, leaving extra hanging over sides of pan; spray bottom only with cooking spray. Make brownie batter as directed on box. Spread batter in pan. Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Meanwhile, in medium bowl, mix coconut, sweetened condensed milk and almond extract. Remove brownies from oven, and carefully spoon and spread coconut mixture evenly over brownies. Bake 14 to 17 minutes longer or until coconut is lightly browned. Cool completely, about 2 hours; remove from pan by lifting sides of foil.
• In small microwavable bowl, microwave chocolate chips and 1/4 teaspoon oil uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over coconut mixture. Top with chicks; let stand about 30 minutes or until chocolate drizzle is set. To serve, cut into 4 rows by 3 rows.

COCONUT MACAROON BROWNIES

Steps:

• 1. ingredients/Brownie Base 1 cup flour 2 tbs cocoa powder 2 cups sugar 1/4 tsp salt 2 tsp vanilla extract 1 cup or 2 sticks of butter 4 oz unsweetened chocolate 6 large eggs, room temp Ingredients/Macaroon Layer 1/2 cup sugar 3 cups unsweetened or desiccated coconut 1 tsp vanilla extract 1/4 tsp salt 6 large egg whites, room temp 3 tbs butter, melted and cooled 1/3 cup light corn syrup Grease a 9X13 inch pan or line the pan with foil. To make the brownie layer, prepare a double boiler with water and place over medium heat. Put butter and chocolate in top pan to melt. Stir mixture about every 3 minutes until it all is melted and smooth. Remove pan and set aside. in another bowl, whisk the eggs and vanilla together until completely blended. Then pour in the chocolate mixture in three increments, whisking after each addition. Stir in the salt. Add the flour, cocoa powder and sugar and mix with a wooden spoon until batter is thick and smooth. Pour batter into prepared pan and set aside. Preheat the oven to 350 degrees. To make the topping, whisk the egg whites until a little froth forms. Then combine the corn syrup, vanilla and butter into the egg whites. Mix in the salt and then the sugar. Once all is combined fold in the coconut until evenly distributed. Using a spoon, drop large scoops of macaroon mixture onto batter. The scoop should be about 1 1/2 to 2 tablespoons and the mixture should be placed in 3 rows of 5 on top of the brownie batter. Then take a knife and cut an "X" into each mound. This will help each mound bake and bond together to cover the top of the brownie batter. The recipe states bake in oven for about 40 minutes, however I left mine in for about 50 minutes. Getting the center cooked in such a large pan is tricky for me when it comes to bars. Brownies are done when the center is firm to the touch. Let brownies cool completely in pan placed on a rack.

COCONUT MACAROON TOPPED BROWNIES RECIPE - (4.2/5)

Steps:

• 1. Prepare Brownie Mix according to package directions for "cake like" Brownies in a 9 x 13 pan. Bake the Brownies for 25 minutes. We don't want the Brownies to be completely done, but close. I would check them at the 18 and 20 minute mark by inserting a toothpick in the center and look for it to be almost clean. That is a good indication that they are almost done so take them out of the oven. Once we put the topping on top, we are going to bake them again and that is why we don't want them completely done at this point. 2. Time to make the topping. While the Brownies are baking, in a medium size bowl, stir together the Coconut, Vanilla and the Sweetened Condensed Milk. Set aside. 3. When the Brownies are nearly done, take them out of the oven and then spread the topping evenly over the top. Return the Brownies to the oven and bake for 15 additional minutes. 4. Remove Brownies from oven and allow to cool completely. 5. Melt the Chocolate according to package directions. Then drizzle it over the top of the cooled Coconut Macaroon Brownies. I usually just use a spoon and dip the end in the Chocolate then randomly squiggle the Chocolate all over the top. 6. Cut the Brownies into 2 inch pieces and you are ready to serve! Recipe by: Hot Dish Homemaker