Coconut Macaroon Brownies

If you love chocolate dipped coconut macaroons, Almond Joy candy bars or anything chocolate and coconut, today’s recipe is for you. It’s Coconut Macaroon Brownies!

Up first I made the brownie layer. While the recipe directions called for melting the dark chocolate and unsalted butter in a double boiler, I opted to do in the microwave. I placed the chocolate and butter in a microwave safe bowl and microwaved it in 30 second intervals, stirring between each, until it was completely melted and smooth. I set that aside and in a large bowl whisked together, by hand, eggs, sugar, light brown sugar, cocoa powder, espresso granules, vanilla extract and salt until it was smooth. Next, I folded in coconut flour. The coconut flour helped to make the brownies extra fudgy and dense and also keeps this recipe gluten-free. And finally, I folded in milk chocolate chips. I spread this into a 9 x 13-inch baking pan that I lined with parchment paper, making sure to leave an overhang on all sides to make clean up easy and more importantly removing from the brownies hassle-free. I then place the pan in the refrigerator for an hour.

Next up, the macaroon layer. Using my stand mixer with the whisk attachment, I beat egg whites until they were frothy and then slowly added in sugar, vanilla extract and salt until stiff peaks formed. Finally, I added in shredded coconut and my macaroon layer was ready.

Using a small offset spatula, I spread the coconut mixture over the brownie base.

I baked it in a 375 F preheated oven for about 30 minutes, until the brownies were set and the macaroon layer had a golden-brown color. I let the brownies cool in the pan on a wire rack for about 2 hours.

I then removed them easily thanks to parchment paper and let them cool for about another 30 minutes before slicing.

And even though I did clean my knife between each slice my brownies didn’t slice perfectly clean. Nevertheless, it didn’t take away from how delicious these brownies are. The chocolate layer is the perfect amount of chocolate without being overly sweet. That’s primarily due to using a dark chocolate as the base and also adding those espresso granules. Coffee really enhances the flavor of chocolate. As for the coconut layer, by using unsweetened shredded coconut as opposed to the traditional sweetened version in typical macaroons, the coconut layer isn’t crazy sweet either. You really do get to taste the coconut flavor.

Coconut Macaroon Brownies

Ingredients:

Brownie Layer:

8 oz. dark chocolate (70% cacao), coarsely chopped*

2 sticks unsalted butter, cut into chunks

4 large eggs

1 cup sugar

1/4 cup light brown sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon vanilla extract

1 teaspoon Kosher salt

1 teaspoon instant espresso granules

1 cup coconut flour

1 cup milk chocolate chips

Macaroon Layer:

4 large eggs whites

3/4 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon Kosher salt

4 cups unsweetened finely shredded coconut

*I used Lindt Excellence 70% Cocoa Dark Chocolate Bars found in the candy aisle

Directions:

Make the brownie layer: Line a 9 x 13 – inch baking dish with parchment paper, leaving an overhand on all sides. In a microwave safe bowl add the chopped chocolate and butter. Microwave in 30 second intervals, stirring between each interval until the chocolate and butter are smooth. Set aside.

In a large bowl whisk together the eggs, both sugars, cocoa powder, vanilla extract, salt and espresso granules until smooth. Add in the chocolate/butter mixture and continue whisking until smooth. Fold in the coconut flour and then then the milk chocolate chips. Spread the batter in the prepared pan and refrigerate for 1 hour.

Make the macaroon layer: Preheat the oven to 375 F. Using a stand mixer with the whisk attachment beat the egg whites on medium speed until frothy. Slowly add in the sugar, vanilla extract and salt and gradually increase the speed to high. Beat until stiff peaks form. Reduce the speed to low and add in the shredded coconut and beat until just combined. Spread the coconut mixture over the brownie layer.

Bake in the preheated oven for 25-30 minutes, or until the top is golden. Allow to cool completely in the pan on a wire rack. Remove from pan and cut into 24 brownies.

Recipe from Food & Wine

Peanut Butter & Dark Chocolate Fudge

Peanut Butter & Chocolate… One of my favorite combinations, so when I saw a quick and simple recipe for a marble fudge combining the two in a recent issue of Rachael Ray Magazine, I knew I had to try it.

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In a large bowl I beat peanut butter along with confectioners’ sugar, cream cheese, butter and vanilla extract…

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And then dropped the mixture by teaspoonfuls into a foil-lined loaf pan.

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In a medium saucepan I melted dark chocolate chips along with heavy cream.

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I then poured the melted chocolate mixture over the peanut butter mixture and placed it in the refrigerator for a few hours so it could firm up.

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After about fours I removed it from the refrigerator and lifted the fudge out of the pan and sliced it into 18 pieces. Since the peanut butter was still a bit soft I place it in the freezer for about fifteen minutes, enjoyed a piece and then put it back in the refrigerator.

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While this fudge didn’t disappoint in the flavor department I was bit upset about how quickly it would soften/melt once out of the refrigerator for a few minutes. That only meant I had to enjoy this sweet treat immediately after taking one out of the refrigerator!

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Check out some of my previous blog posts with this delicious flavor combination: Peanut Butter & Chocolate Marbled Cookies, Peanut Butter Cupcakes with Chocolate Frosting and Peanut Butter Cup Ice Cream.

Marbled Fudge

Ingredients:

1/2 cup peanut butter

1 cup confectioners’ sugar

2 oz. cream cheese, softened

3 tbsp. unsalted butter, softened

1/2 tsp. pure vanilla extract

2/3 cup dark chocolate chips

1/3 cup heavy cream

Directions:

1. Line a loaf pan with aluminum foil

2. In a large bowl beat together the peanut butter, sugar, cream cheese, butter and vanilla extract until well combined. Drop by teaspoonful into prepared loaf pan.

3. In a medium saucepan melt the chocolate with the heavy cream over medium heat, whisking until smooth. Pour it over the peanut butter mixture and refrigerate for at least four hours.

4. Remove from refrigerator and lift the fudge out of the pan and slice into 18 1-inch squares. If you find the fudge is still soft place in the freezer for a few minutes. Keep refrigerated.

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