Dessertsbiggerbolderbaking4.4
Coconut Macaroon Brownies
My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.
👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside.
2
In a medium bowl, mix together the coconut and condensed milk. Set aside.
3
In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
4
In a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld electric mixer) beat together the butter and sugar until fluffy, about ⏱️ 3 minutes.
5
Add the eggs, one at a time and scraping down the sides of the bowl after each addition, then fold in the flour mixture.
(12 oz/340 g) unsweetened grated coconut4 cups(10 oz/284 g) all-purpose flour2 cups(8 oz/225 g) butter, at room temperature1 cup(16 oz/450 g) granulated sugar2 cupslarge eggs, at room temperature4
6
Spread half of the brownie batter in the prepared pan. Carefully spread the coconut mixture on top, then spread the remaining brownie batter on top of the coconut.
7
Bake for about ⏱️ 60 minutes, until firm and a skewer inserted in the center comes out with a few moist crumbs attached but no wet batter.
8
Let cool completely in the pan before cutting into squares.
9
Store in an airtight container at room temperature for up to 3 days.
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