Coconut Macaroon Fudge Brownies

Yes, you are correct- you are seeing a coconut macaroon baked right into the warm, loving arms of The World’s Greatest Fudge Brownie. It’s not a mirage. It’s a dream, a heavenly dream, and you can bake it so your dream can come true.

(If you’re looking for the dessert that’s the next big hit at your bake sale or dinner party or work function or night alone when you want to binge and feel ill but strangely fulfilled, I insist that you make this dessert. Think about it- macaroons go first at every sweets table [always shocks me, but it’s so true], and brownies are a close second. Why not meld the two together?)

Recipe adapted from my “World’s Greatest Fudge Brownie” and “Coconut Macaroon“…

THE BROWNIE:

4 ounces chopped unsweetened chocolate

(the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

THE COCONUT MACAROON:

1 can sweetened condensed milk (14 oz.)

1 teaspoon vanilla extract

1/4 teaspoon almond extract

7 cups Angel Flake coconut (or shredded)- equal to 1 1/2 of the 4 oz. bags
1. Preheat oven to 350° and grease a 9 x 13″ foil-lined pan.
2. Make the COCONUT MACAROON GOO: In a large bowl, stir the sweetened condensed milk with the vanilla and almond extracts. Stir in the coconut, then set aside.
3. In a large microwave-safe bowl, melt chocolate & butter in microwave for 2:15 minutes and stir.
4. Stir in sugar, then vanilla, then eggs, then salt, then espresso powder (optional) & flour.
5. Pour into prepared pan and then spoon blobs of coconut macaroon goo overtop the surface of the brownie.
6. Bake for 28 – 30 minutes (until center is just set).
7. Cool & cut into squares.
8. Indulge.
Tips:
- Check out the World’s Greatest Brownie post for Brownie Blather (tips and thoughts on how to make the bestest brownies ever).
- Coconut goo? Yes, the macaroons are gooier here than in the recipe I use for the actual cookies- mostly because of the baking time. Since the brownies are in the oven for half an hour, one doesn’t want to choke on a dry macaroon.
- Coconut flames? Check on these brownies as you bake them, as the coconut blobs might start to brown past the point of beauty. Just lightly cover with foil if they start to brown too much (shiny side in, of course).
- Extra coconut… what to do… Since you’ll have an extra half bag of coconut left (which will keep fine for a looong time in the fridge, by the way- I think the bag says you can store it for a year or something, which just sounds bonkers to me), throw some into your next batch of Banana Nut Bread, or make Morning Glory Muffins or even a Pineapple Coconut Galette. The options for coconut are endless… including stirring it into a bowl with melted semi-sweet chocolate and just eating it. Out of the bowl.
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August 8th, 2012 | More Sweets Please | 2 Comments | Tags: Brownies & Bars, Coconut, World's Best

2 Responses and Counting...

dan 08.08.2012

Looks ready for the eating! Thanks for sharing! Great pic too
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check out The Macaron Master – http://www.themacaronmaster.com/
More Sweets Please

Thank you… let me know how it turns out for you if you end up making it!