Best 3 Coconut Macaroon Brownie Pie Recipes
Indulge in the exquisite Coconut Macaroon Brownie Pie, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary dessert seamlessly blends the richness of chocolate brownies with the delicate sweetness of coconut macaroons, resulting in a heavenly combination that is sure to impress. The pie features a flaky crust, a layer of fudgy brownie batter, a generous helping of coconut macaroon filling, and a decadent chocolate ganache topping. Each bite offers a delightful interplay of contrasting textures, from the crisp crust to the chewy brownie and the soft, pillowy macaroons. The coconut and chocolate flavors harmoniously intertwine, creating a symphony of sweetness that will leave you craving more. This recipe provides detailed instructions for crafting this masterpiece, ensuring that you can recreate this culinary delight in the comfort of your own kitchen.
Let's cook with our recipes!
COCONUT MACAROON BROWNIES
These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Cookies Macaroon Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
- Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
- Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g
COCONUT MACAROON BROWNIES
Chocolate and coconut are a perfect combination, one that can be reimagined in myriad ways, be it a coconut-filled candy bar or macaroons drizzled with bittersweet chocolate. Here, the two star in a pan of chewy brownies, with mounds of sweetened condensed milk-bathed coconut crowning the top. Half cookie, half candy, they're over the top in the very best way. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
- Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
- Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
- Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
- Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
COCONUT MACAROON PIE
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. -Becky Mollenkamp, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 29g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- Use unsweetened shredded coconut. This will prevent the pie from becoming too sweet.
- Toast the coconut before using it. This will enhance its flavor and make it more fragrant.
- Use a high-quality chocolate. This will make a big difference in the overall flavor of the pie.
- Don't over-bake the pie. The center should be slightly gooey.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.
Conclusion:
Coconut macaroon brownie pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor, chewy coconut macaroon topping, and creamy brownie filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give coconut macaroon brownie pie a try. You won't be disappointed!
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