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Coconut Macaroon Brownies
Fudgy dark chocolate brownies with a thick layer of sweet, chewy coconut filling. These taste like a Bounty Bar candy bar, except WAY better and they taste even better the next day.
Ingredients
Brownie batter:
- 2 large eggs, at room temperature
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 6 tablespoon (84g) unsalted butter
- 5 oz (142g) bittersweet chocolate, coarsely chopped
- ½ teaspoon salt
- ½ cup (71g) all-purpose flour
Coconut layer:
- 2 large egg whites
- pinch of salt
- ⅔ cup (65g) unsweetened shredded or desiccated coconut
- 4 oz (113g) pure white chocolate, melted
Instructions
- Preheat the oven to 350°F and Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Make the brownies. Combine butter and chocolate in a small saucepan over very low heat and stir constantly until melted and smooth. Alternatively, melt it in the microwave in 20 second bursts while stirring after each interval.
- Combine eggs, sugar and vanilla in a large bowl and whisk vigorously until slightly pale and thick. Add warm chocolate mixture and salt then whisk until evenly combined, smooth and glossy. Sprinkle in the flour and mix it in gently with a wooden spoon or spatula. Scrape about ¾ of the batter evenly into the prepared pan and spread it out evenly. Set the rest of the batter aside.
- Make the coconut layer. Combine egg whites and salt in a medium bowl and whisk vigorously until frothy. Add coconut and stir it in. Add melted white chocolate and mix to combine.
- Spoon the coconut mixture in big dollops randomly over the brownie batter (it doesn’t need to cover the surface evenly), then spoon the remaining brownie batter over top sort of randomly, covering some of the coconut but not all of it. Spread it out using a small offset spatula just barely in areas where there’s mostly brownie batter but don’t spread a lot because we want there to be nice distinct layers of coconut and brownie.
- Bake for about 25 minutes until puffed, the surface looks shiny and the coconut macaroon is lightly toasted. Transfer pan to a wire rack to cool completely then slice and enjoy! I love to enjoy these cold from the fridge.
