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Coconut Macaroon Brownies

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Coconut Macaroon Brownies combine a rich, fudgy chocolate brownie base with a sweet and chewy coconut macaroon topping. The contrast of deep chocolate and lightly golden coconut makes these bars perfect for Easter, parties, and dessert trays.

Ingredients

  • 1/2 cup unsalted butter
  • 6 ounces semi-sweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 1/2 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, optional
  • 2 ounces melted chocolate for drizzling, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
  2. Place the butter and chopped semi-sweet chocolate in a heatproof bowl. Microwave in short intervals, stirring after each one, until melted and smooth. Let cool slightly.
  3. Whisk the granulated sugar and brown sugar into the melted chocolate mixture until evenly combined.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
  5. Whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
  6. Spread the brownie batter evenly in the prepared pan. Sprinkle the optional chocolate chips over the batter if using.
  7. In a separate bowl, combine the shredded coconut, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until the coconut is evenly coated and the mixture holds together.
  8. Spoon the coconut mixture evenly over the brownie batter and gently spread it toward the edges without pressing it firmly into the chocolate layer.
  9. Bake for 30–35 minutes, until the coconut topping is lightly golden and the brownie edges are set. A toothpick inserted into the brownie portion should come out with a few moist crumbs. If the coconut browns too quickly, loosely cover the pan with aluminum foil.
  10. Cool the brownies completely in the pan, then lift them out using the parchment overhang and cut into 16 squares. If desired, drizzle with melted chocolate and allow it to set before serving.

Notes

  • For Almond Joy-inspired brownies, add chopped almonds to the coconut layer and finish with melted chocolate.
  • Dark chocolate can replace semi-sweet chocolate for a deeper, less sweet chocolate flavor.
  • Unsweetened shredded coconut can be used, but the macaroon topping will be less sweet and may have a slightly different texture.
  • If the coconut topping becomes too dark before the brownie layer is finished, loosely cover the pan with aluminum foil.
  • For clean slices, cool the brownies completely or briefly refrigerate them before cutting with a sharp knife. Wipe the blade between cuts.
  • Store completely cooled brownies in an airtight container at room temperature for 2–3 days or refrigerate for up to 5–7 days.
  • Freeze individually wrapped brownies in a freezer-safe container for up to 3 months.
  • For a warm, extra-fudgy texture, microwave an individual brownie for about 5–10 seconds before serving.

Nutrition

Find it online: https://thefamilycooking.com/coconut-macaroon-brownies/