Chewy Coconut Macaroon Brownies
These Chewy Coconut Macaroon Brownies are a dreamy fusion of rich chocolate and tropical coconut, offering the best of both worlds. With a fudgy brownie base and a chewy, golden macaroon topping, every bite is a delightful contrast of textures.
Ingredients
- 4 cups unsweetened grated coconut 12 oz/340 g
- 1 can condensed milk 14 oz/395 g
- 2 cups all-purpose flour 10 oz/284 g
- ½ cup cocoa powder 2 oz/57 g
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter 8 oz/225 g, at room temperature
- 2 cups granulated sugar 16 oz/450 g
- 4 large eggs at room temperature
Instructions
- Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside.
- In a medium bowl, mix together the coconut and condensed milk. Set aside.
- In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld electric mixer) beat together the butter and sugar until fluffy, about 3 minutes.
- Add the eggs, one at a time and scraping down the sides of the bowl after each addition, then fold in the flour mixture.
- Spread half of the brownie batter in the prepared pan. Carefully spread the coconut mixture on top, then spread the remaining brownie batter on top of the coconut.
- Bake for about 60 minutes, until firm and a skewer inserted in the center comes out with a few moist crumbs attached but no wet batter.
- Let cool completely in the pan before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days.
Tried this recipe?Let us know how it was!