Best 4 Peeps Coconut Macaroon Brownies Recipes
Indulge your sweet cravings with our irresistible Peeps Coconut Macaroon Brownies, a delightful fusion of chewy brownies, toasted coconut, and fluffy marshmallow Peeps. These delectable treats are perfect for any occasion, from Easter celebrations to everyday snacking.
Dive into the rich chocolatey goodness of our classic brownie recipe, enhanced with a layer of chewy coconut macaroons and topped with colorful Peeps marshmallows. The combination of textures and flavors is sure to tantalize your taste buds. But that's not all - this article also features two additional brownie recipes that will satisfy any sweet tooth.
For those who love a gooey, fudgy brownie, our Fudgy Peeps Brownies are a must-try. Made with a combination of cocoa powder and melted chocolate, these brownies are ultra-rich and decadent. And of course, they're topped with everyone's favorite Easter treat - Peeps marshmallows.
If you're looking for a gluten-free option, our Gluten-Free Peeps Brownies are the perfect choice. Made with a blend of almond flour and coconut flour, these brownies are just as delicious and satisfying as the classic version. And they're also topped with colorful Peeps marshmallows, making them a festive treat for any occasion.
Whether you're a fan of chewy, fudgy, or gluten-free brownies, this article has a recipe that will satisfy your cravings. So gather your ingredients, preheat your oven, and let's get baking!
PEEPS® COCONUT MACAROON BROWNIES
These indulgent, drizzled chocolate coconut brownies are a delicious dessert bar everyone will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460, Carbohydrate 65 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 54 g, TransFat 0 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 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
MACAROON BROWNIES
Steps:
- Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.
- Prepare brownies according to package directions for cake-like brownies.
- Bake 25 minutes or until set.
- Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies.
- Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars.
Tips:
- Use room temperature butter for the brownies. This will help the butter cream together with the sugar more easily, resulting in a more fudgy brownie.
- Do not overmix the brownie batter. Overmixing can result in a tough, chewy brownie.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the brownies to cool completely before cutting them. This will help to prevent them from falling apart.
- For the Peeps coconut macaroons, be sure to use fresh coconut. This will give the macaroons the best flavor and texture.
- If you don't have a food processor, you can chop the coconut by hand. Just be sure to chop it very finely.
- Be careful not to overcook the macaroons. They should be golden brown on the bottom and slightly soft in the center.
- Allow the macaroons to cool completely before dipping them in chocolate. This will help to prevent the chocolate from melting.
Conclusion:
Peeps coconut macaroon brownies are a delicious and festive treat that are perfect for Easter or any other special occasion. The brownies are fudgy and chocolatey, while the macaroons are sweet and coconutty. The combination of the two is irresistible. These brownies are sure to be a hit with everyone who tries them.
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