Coconut Macaroon Brownies Recipe & Video

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What is your favorite thing to bake? I have quite a few favorites, and one of them is chocolate brownies. I like that they can be made in a short amount of time with little effort, they taste really good, and they can be frozen. I particularly like this brownie as it has a really deep chocolate flavor and, when refrigerated, the texture is both dense and fudgy. Great on its own. But I think they're even better with a sweet and chewy Coconut Macaroon topping.

Brownies can be made with cocoa powder, semi sweet chocolate, or unsweetened chocolate. Each will make a brownie with its own unique flavor and texture. These Chocolate Brownies use unsweetened chocolate which gives them an intense chocolate flavor as unsweetened chocolate is chocolate in its rawest form. It is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cocao fat). They are very similar to the Katherine Hepburn Brownies only they contain double the amount of unsweetened chocolate and a little more flour, which gives them a stronger chocolate flavor and a more fudge-like texture. Perfect contrast to the sweet and chewy coconut topping.

For the Coconut Macaroon topping you can use either sweetened or unsweetened dried coconut. I have used sweetened dried coconut and my preference is to use flaked rather than shredded. If you store these brownies in the refrigerator they become wonderfully dense and fudgy. Serve them cold or at room temperature.


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Coconut Macaroon Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking pan with foil or parchment paper. (The foil should hang about two inches (5 cm) over the sides of the pan to make it easy to lift the brownies from the pan.)

Macaroon Topping: In a stainless steel bowl, whisk together the egg white, sugar, and salt. Place over a saucepan of simmering water and stir constantly until the mixture is creamy, has thickened slightly, and is hot to the touch (about three minutes). Remove from heat and stir in the vanilla extract and coconut. Set aside to cool while you make the brownies.

Chocolate Brownies: Melt the chocolate and butter in a large stainless steel bowl, placed over a saucepan of simmering water. Remove from heat and whisk in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, whisking until the mixture is shiny and smooth. Then fold in the flour and salt. Pour into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.

Then, evenly place small dollops of the coconut mixture on top of the brownie batter. Bake in preheated oven for about 25 minutes, or until the coconut is golden brown and crispy and a toothpick inserted in the center of the brownies comes out with moist crumbs. (The brownies will be puffed at the edges and just starting to pull away from the sides of the pan.) Remove from oven and let cool completely on a wire rack.

To remove from pan, lift the edges of the foil and place the brownies on a cutting board. Peel back the foil and, with a sharp knife, cut into individual brownies.

Makes 16 brownies.

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Coconut Macaroon:

1 large egg white (30 grams)

1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt

1/2 teaspoon (2 grams) pure vanilla extract

2 cups (120 grams) dried sweetened and flaked coconut

Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

2 large eggs (100 grams out of shell), at room temperature

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon (1 gram) salt