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
MACAROON BROWNIES
Steps:
- Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.
- Prepare brownies according to package directions for cake-like brownies.
- Bake 25 minutes or until set.
- Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies.
- Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars.
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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
COCONUT LAYERED BROWNIES
This is like a brownie Almond Joy. My husband loves brownies, macaroons, and Almond Joys. This is a mix of all of the above!
Provided by Pabbit
Categories Bar Cookie
Time 1h5m
Yield 16-24 serving(s)
Number Of Ingredients 13
Steps:
- Melt chocolate and butter in microwave (up to 2 minutes).
- Cool.
- Set aside.
- Beat eggs slightly.
- Add vanilla and sugar and mix.
- Mix in chocolate mixture.
- Mix in flour and salt.
- Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
- Carefully spread over brownie mix in pan.
- I spread with dabs of mix in my figures.
- Sticky but effective.
- Dab remaining brownie dough over coconut.
- Spread to cover.
- Bake at 325 F for 40-45 minutes.
- Remove from oven and sprinkle with chips.
- Allow to soften and then spread.
- Srinkle on nuts.
- Cool slightly before cutting.
- Cool completely before removing from pan.
Nutrition Facts : Calories 487.6, Fat 25, SaturatedFat 13.9, Cholesterol 64, Sodium 301, Carbohydrate 64.1, Fiber 3.7, Sugar 51.9, Protein 8.1
COCONUT MACAROON BLONDIES
Switch up your typical chocolate brownie and cookie routine with Coconut Macaroon Blondies. Drizzle chocolate in repeating patterns over your pan of Coconut Macaroon Brownies for a dessert that's beautiful as well as tasty.
Provided by My Food and Family
Categories Recipes
Time 1h28m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine 1 cup flour, baking powder and salt. Beat whole egg, 3/4 cup sugar and coconut extract in large bowl with mixer until blended. Add white chocolate and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Spoon into prepared pan; press to evenly cover bottom of pan.
- Combine coconut with remaining flour and sugar in medium bowl. Add egg whites; mix well. Spread over batter in pan.
- Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt bittersweet chocolate as directed on package; drizzle over dessert. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
COCONUT MACAROON TOPPED BROWNIES RECIPE - (4.2/5)
Provided by HotDishHomemaker
Number Of Ingredients 5
Steps:
- 1. Prepare Brownie Mix according to package directions for "cake like" Brownies in a 9 x 13 pan. Bake the Brownies for 25 minutes. We don't want the Brownies to be completely done, but close. I would check them at the 18 and 20 minute mark by inserting a toothpick in the center and look for it to be almost clean. That is a good indication that they are almost done so take them out of the oven. Once we put the topping on top, we are going to bake them again and that is why we don't want them completely done at this point. 2. Time to make the topping. While the Brownies are baking, in a medium size bowl, stir together the Coconut, Vanilla and the Sweetened Condensed Milk. Set aside. 3. When the Brownies are nearly done, take them out of the oven and then spread the topping evenly over the top. Return the Brownies to the oven and bake for 15 additional minutes. 4. Remove Brownies from oven and allow to cool completely. 5. Melt the Chocolate according to package directions. Then drizzle it over the top of the cooled Coconut Macaroon Brownies. I usually just use a spoon and dip the end in the Chocolate then randomly squiggle the Chocolate all over the top. 6. Cut the Brownies into 2 inch pieces and you are ready to serve! Recipe by: Hot Dish Homemaker
MACAROON BROWNIES
My mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13x9-in. baking pan. , For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 71mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PEEPS® COCONUT MACAROON BROWNIES
These indulgent, drizzled chocolate coconut brownies are a delicious dessert bar everyone will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, leaving extra hanging over sides of pan; spray bottom only with cooking spray. Make brownie batter as directed on box. Spread batter in pan. Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
- Meanwhile, in medium bowl, mix coconut, sweetened condensed milk and almond extract. Remove brownies from oven, and carefully spoon and spread coconut mixture evenly over brownies. Bake 14 to 17 minutes longer or until coconut is lightly browned. Cool completely, about 2 hours; remove from pan by lifting sides of foil.
- In small microwavable bowl, microwave chocolate chips and 1/4 teaspoon oil uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over coconut mixture. Top with chicks; let stand about 30 minutes or until chocolate drizzle is set. To serve, cut into 4 rows by 3 rows.
Nutrition Facts : Calories 460, Carbohydrate 65 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 54 g, TransFat 0 g
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5/5 (9)Category Brownies
- 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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3.5/5 (15)Total Time 1 hr 10 minsServings 16Calories 300 per serving
- Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of buttered parchment, leaving an overhang on all sides.
- Whisk together the flour, cocoa, baking powder, and 1/2 teaspoon of the salt in a bowl; set aside. Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.
- Spread the batter in the prepared pan. Bake until just starting to set in the center, 25 to 30 minutes
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