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.