Coconut Macaroon Brownies
Published Feb. 17, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
- 4ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
- 1¼cups/250 grams granulated sugar
- 2large eggs, at room temperature
- ½cup/65 grams all-purpose flour
- 2tablespoons Dutch-processed cocoa powder
- 2teaspoons vanilla extract
- ¾teaspoon fine sea salt
- ¼cup/45 grams mini or regular chocolate chips (optional)
- 2cups/170 grams sweetened shredded coconut
- ½cup/120 milliliters sweetened condensed milk
- 1egg white
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- Flaky sea salt, such as Maldon
For the Brownies
For the Coconut Mounds
Nutritional analysis per serving (16 servings)
283 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 4 grams protein; 154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Bless you, Melissa Clark. If I can't yet get the vaccine, at least I can have these brownies.
I made these! Had to adjust some things and they took a lot longer to cook because I only had a glass 8 in baking pan. Please adjust if you use glass baking dish - lower temp and add time.
Am 85. Baked these for my daughter Miranda and her friend (though they seem a little closer than friends). They really enjoyed them and even took a couple to their friends. I baked them longer and at a lower temperature because of these comments. Seemed to work. My deceased husband loved coconut macaroons and brownies so much that I might bake his ashes into one and preserve them. Would that work?
i think the recommended bake time on this recipe is incorrect. i baked these for 33 minutes at 350 and they were still very underbaked, there’s no chance this brownie recipe will set up in 25-35 minutes as the recipe suggests, it should really be 35-45 minutes. i wish i’d baked them another 5-7 minutes longer. they tasted great either way, my friends and i devoured them :)
Very good. Crunchy on outside chewy in middle. Didn’t add the chocolate though as we kept eating them before we got to that part.
Delicious, very sweet even with substituting unsweetened coconut. Can't imagine why it would need sweetened. Took over twice as long to cook at 350 degrees, but came out great. We used sweetened condensed oat milk.