COCONUT MACAROON BROWNIES
Make and share this Coconut Macaroon Brownies recipe from Food.com.
Provided by Rabia
Categories Dessert
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray pan with pan spray.
- Top Layer:
- Mix egg whites till foamy.
- Slowly add sugar.
- Beat till soft peaks.
- Mix in flour, coconut, and chips.
- Set aside.
- Bottom Layer:.
- Mix all remaining ingredients.
- Put bottom layer in pan.
- Put top layer on top.
- Bake for 35 minutes.
Nutrition Facts : Calories 421, Fat 20.4, SaturatedFat 9.6, Cholesterol 78.9, Sodium 237.5, Carbohydrate 57.9, Fiber 0.4, Sugar 18, Protein 5.4
COCONUT MACAROON BROWNIES
These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Cookies Macaroon Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g
BROWNIES WITH COCONUT FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 1h5m
Yield 9 large or 16 mini brownies
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
- Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
- Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
- Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.
- Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.
COCONUT MACAROON BROWNIE PIE
This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a healthy dollop of whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 to 8 slices of pie
Number Of Ingredients 16
Steps:
- Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
- Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
- Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
- Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.
COCONUT MACAROON BROWNIES
Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan of chewy brownies, with mounds of sweetened condensed milk-bathed coconut crowning the top. Half cookie, half candy, they're over the top in the very best way. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
ALMOND MACAROON BROWNIES
Discover their new favorite dessert when you make a batch of Almond Macaroon Brownies. A topping of cream cheese, coconut and almonds is baked over fudgy, almond-studded brownies in this Almond Macaroon Brownies recipe.
Provided by My Food and Family
Categories Bars & Squares
Time 1h5m
Yield Makes 24 servings, 1 brownie each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. Place chocolate and butter in large microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in 2/3 cup of the sugar. Add 2 of the eggs and the vanilla; mix well. Stir in 1 cup flour and 1/3 cup of the almonds. Spread into prepared pan.
- Beat cream cheese, remaining 1/3 cup sugar, remaining egg and 1 Tbsp. flour in same bowl with wire whisk until well blended. Stir in coconut and remaining 1/3 cup almonds. Spread over batter in pan.
- Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Remove brownies from pan using foil handles; cut into 24 squares.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.9228 g, Sugar 0 g, Protein 0.8827 g
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- Line a 13- x 9-inch baking pan with parchment paper, leaving overhang on all sides. Set a medium metal bowl over a small saucepan of simmering water. Place dark chocolate and butter in bowl, and cook, stirring occasionally, until melted and smooth, about 10 minutes. Remove from heat.
- Preheat oven to 375°F. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes. Add coconut; beat on low speed until just combined, about 30 seconds. Spread coconut mixture in an even layer over brownie batter.
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- Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.
- Bake at 350°F. for 12 to 15 minutes or until edges are set. (Centers will be soft.) Remove from cookie sheets.
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