Coconut Brownies Recipe 465 Food

HOMEMADE COCONUT BROWNIES

Homemade Coconut Brownies image

My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons baking cocoa
1/2 cup sweetened shredded coconut

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

FABULOUSLY EASY COCONUT BROWNIES

Fabulously Easy Coconut Brownies image

Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

Provided by windy_moon

Categories Bar Cookie

Time 1h5m

Yield 20 brownies

Number Of Ingredients 8

Ingredients

1 (18 -24 ounce) package brownie mix (your favorite)
3 eggs (to prepare brownie mix under "cake" instructions)
1/4 cup water (for brownie mix)
1/3 cup vegetable oil (for brownie mix)
3 3/4 cups sweetened flaked coconut
1 (11 1/2 ounce) package semisweet chocolate chunks
1 (14 ounce) can sweetened condensed milk
1 cup pecans (or any kind of nuts)

Steps:

Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
Layer coconut and chocolate chunks over brownie base.
Pour sweetened condensed milk evenly over coconut and chocolate chunks.
Sprinkle with nuts.
Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
Cool completely. Cut into bars. Step back and hear the applause.

TOASTED COCONUT BROWNIES

Toasted Coconut Brownies image

Provided by Eddie Jackson

Categories dessert

Time 2h10m

Yield 16 servings

Number Of Ingredients 17

Ingredients

1 stick (8 tablespoons) unsalted butter, plus more for the baking dish
2 cups semisweet chocolate chips
3/4 cup loosely packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/4 cups all-purpose flour
1/2 cup sweetened coconut flakes
1/2 cup chopped skinned almonds, optional
1/4 teaspoon fine salt
1 cup sweetened coconut flakes
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups confectioners' sugar, sifted
2 to 3 tablespoons milk

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.