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Coconut Macaroon Brownies

Coconut Macaroon Brownies

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Valerie Hatfield

Valerie Hatfield

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
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Reviews

Baton Rouge Mom
93

Baton Rouge Mom

11/27/2007

These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change anything. The batter was very thick, so it was hard to spread, and I found that I had to spread it with 2 fingers with a little butter on them- the spatula just was clinging to the batter. I made them in a 9x9 bar pan and thought the thickness of the layers was absolutely perfect. These are just great and are definitely staying in my recipe box. We burned our mouths on them because we couldn't wait till they cooled to taste them, and they were worth it. They are even better the next day.

Marie C.
45

Marie C.

2/1/2007

This rating is for the filling, it is wonderful! After reading the other reviews I decided to use the filling with my favorite brownie recipe. I also used 1&1/2 brownie recipe to give a better brownie/filling ratio. I made 4 different types of brownies and these are by far the best. I used the Baker's One Bowl Brownies recipe from the Kraft web-site for my base. Thanks for sharing Valerie.

Kelly
45

Kelly

8/29/2002

After reading the other review, I decided to make the batter for my fudgiest brownies, because I prefer them to cakelike brownies. Wow! These were great! I'll definitely make these again! As a side note, try looking in the health food section of the supermarket for unsweetened coconut. You definitely DON'T want to use the sweetened coconut in the baking aisle - it would be far too sweet!

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