COCONUT MACAROON BROWNIES
Coconut Macaroon Brownies are the best of both worlds! It's the perfect combination of gooey brownies and crisp, golden coconut flakes in one dessert.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
- To your stand mixer add the butter and sugar on medium speed until light and fluffy, 1-2 minutes.
- Add in eggs and vanilla until smooth.
- Sift together flour, cream of tartar, and unsweetened cocoa powder.
- Add to the stand mixer on the lowest speed setting.
- Spread batter in baking dish.
- In a medium bowl whisk together coconut, condensed milk, and vanilla extract.
- Spoon evenly over brownie batter and bake for 35-40 minutes.
- Cool completely before slicing.
Nutrition Facts : Calories 231 kcal, Carbohydrate 33 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 51 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
COCONUT MACAROON TOPPED BROWNIES RECIPE - (4.2/5)
Provided by HotDishHomemaker
Number Of Ingredients 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
COCONUT MACAROON BROWNIES
These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Cookies Macaroon Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g
TOASTED COCONUT BROWNIES
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
- Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
- With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
- Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
- Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
- For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
- Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
- Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.
MACAROON BROWNIES
My mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13x9-in. baking pan. , For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 71mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT MACAROON BROWNIES
Make and share this Coconut Macaroon Brownies recipe from Food.com.
Provided by Rabia
Categories Dessert
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray pan with pan spray.
- Top Layer:
- Mix egg whites till foamy.
- Slowly add sugar.
- Beat till soft peaks.
- Mix in flour, coconut, and chips.
- Set aside.
- Bottom Layer:.
- Mix all remaining ingredients.
- Put bottom layer in pan.
- Put top layer on top.
- Bake for 35 minutes.
Nutrition Facts : Calories 421, Fat 20.4, SaturatedFat 9.6, Cholesterol 78.9, Sodium 237.5, Carbohydrate 57.9, Fiber 0.4, Sugar 18, Protein 5.4
PEEPS® COCONUT MACAROON BROWNIES
These indulgent, drizzled chocolate coconut brownies are a delicious dessert bar everyone will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460, Carbohydrate 65 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 54 g, TransFat 0 g
COCONUT LAYERED BROWNIES
This is like a brownie Almond Joy. My husband loves brownies, macaroons, and Almond Joys. This is a mix of all of the above!
Provided by Pabbit
Categories Bar Cookie
Time 1h5m
Yield 16-24 serving(s)
Number Of Ingredients 13
Steps:
- Melt chocolate and butter in microwave (up to 2 minutes).
- Cool.
- Set aside.
- Beat eggs slightly.
- Add vanilla and sugar and mix.
- Mix in chocolate mixture.
- Mix in flour and salt.
- Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
- Carefully spread over brownie mix in pan.
- I spread with dabs of mix in my figures.
- Sticky but effective.
- Dab remaining brownie dough over coconut.
- Spread to cover.
- Bake at 325 F for 40-45 minutes.
- Remove from oven and sprinkle with chips.
- Allow to soften and then spread.
- Srinkle on nuts.
- Cool slightly before cutting.
- Cool completely before removing from pan.
Nutrition Facts : Calories 487.6, Fat 25, SaturatedFat 13.9, Cholesterol 64, Sodium 301, Carbohydrate 64.1, Fiber 3.7, Sugar 51.9, Protein 8.1
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