Best 6 Coconut Macaroon Topped Brownies Recipes

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• To your stand mixer add the butter and sugar on medium speed until light and fluffy, 1-2 minutes.
• Add in eggs and vanilla until smooth.
• Sift together flour, cream of tartar, and unsweetened cocoa powder.
• Add to the stand mixer on the lowest speed setting.
• Spread batter in baking dish.
• In a medium bowl whisk together coconut, condensed milk, and vanilla extract.
• Spoon evenly over brownie batter and bake for 35-40 minutes.
• Cool completely before slicing.

COCONUT MACAROON BROWNIES

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.

PEEPS® COCONUT MACAROON BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, leaving extra hanging over sides of pan; spray bottom only with cooking spray. Make brownie batter as directed on box. Spread batter in pan. Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Meanwhile, in medium bowl, mix coconut, sweetened condensed milk and almond extract. Remove brownies from oven, and carefully spoon and spread coconut mixture evenly over brownies. Bake 14 to 17 minutes longer or until coconut is lightly browned. Cool completely, about 2 hours; remove from pan by lifting sides of foil.
• In small microwavable bowl, microwave chocolate chips and 1/4 teaspoon oil uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over coconut mixture. Top with chicks; let stand about 30 minutes or until chocolate drizzle is set. To serve, cut into 4 rows by 3 rows.

MACAROON BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13x9-in. baking pan. , For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

COCONUT MACAROON TOPPED BROWNIES RECIPE - (4.2/5)

Steps:

• 1. Prepare Brownie Mix according to package directions for "cake like" Brownies in a 9 x 13 pan. Bake the Brownies for 25 minutes. We don't want the Brownies to be completely done, but close. I would check them at the 18 and 20 minute mark by inserting a toothpick in the center and look for it to be almost clean. That is a good indication that they are almost done so take them out of the oven. Once we put the topping on top, we are going to bake them again and that is why we don't want them completely done at this point. 2. Time to make the topping. While the Brownies are baking, in a medium size bowl, stir together the Coconut, Vanilla and the Sweetened Condensed Milk. Set aside. 3. When the Brownies are nearly done, take them out of the oven and then spread the topping evenly over the top. Return the Brownies to the oven and bake for 15 additional minutes. 4. Remove Brownies from oven and allow to cool completely. 5. Melt the Chocolate according to package directions. Then drizzle it over the top of the cooled Coconut Macaroon Brownies. I usually just use a spoon and dip the end in the Chocolate then randomly squiggle the Chocolate all over the top. 6. Cut the Brownies into 2 inch pieces and you are ready to serve! Recipe by: Hot Dish Homemaker

COCONUT MACAROON BROWNIE PIE

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.