Macaroon Brownie Pie Recipes

MACAROON BROWNIE PIE

Steps:

• Preheat oven to 350?. In a medium bowl stir together flour, the 1 tbsp sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size. Gradually stir the 1 beaten egg into flour mixture until most of dough is moistened. Gently knead until a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30-60 minutes or until dough is easy to handle. On a lightly floured surface slightly flatten dough; roll into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not prick pastry. Set aside. For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filing into prepared pastry shell. Bake 35-45 minutes or until filling sets (filling puffs up during baking and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at room temperature 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream. Recipe by: Amanda Denton Posted to CHILE-HEADS DIGEST V3 #,

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.

ALMOND MACAROON BROWNIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Meanwhile, in medium bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 to 18 minutes longer or until light golden brown. Cool completely on cooling rack, about 1 1/2 hours.
• In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Let stand about 2 hours or until set. Cut into 4 rows by 4 rows.

CLOIE'S COCONUT MACAROON PIE

Steps:

• In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
• Reduce speed to low and add milk continuing to mix well.
• Fold in coconut by hand and stir.
• Pour mixture into unbaked pie shell.
• Bake at 325 degrees for 1 hour.
• Cool completely before slicing.

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.