I am happy to share a recreation of Food and Wine magazine’s Coconut Macaroon Brownies recipe for the month of March. Food and Wine magazine has to be one of my favorite publications because it inspires me to create new and interesting takes on recipes while trying new types of foods!
As promised, I am publishing blog posts and recipes along with the YouTube videos I produce in an effort to not only show you what I am making, but to also teach you how to make these recipes as well. For the full recipe, feel free to go to the end of this post.
The first time I made brownies was when my grandfather gifted our family with a supply of emergency food that was supposed to help us prepare for YTK… I don’t even think we tried to make the mix because it just sat at the bottom of our pantry for what felt like years.
I never attempted to make brownies from scratch until last year! I made these amazing salted caramel brownies that were literally like chocolate-covered heavenly squares. And I had them all to myself (because my husband does not like chocolate). After making these brownies for the first time, I vowed that I would never make boxed brownies again (unless it’s an emergency).
The original recipe for these coconut macaroon brownies was created by Jake Cohen. His purpose for creating this dessert was to serve as a beautiful addition to his Passover Seder. Although I am not Jewish, I thought this would be the best dessert for me to recreate because I love all things coconut and chocolate. What I love about this dessert is that it is gluten-free with the addition of coconut flour.
What makes my brownies different from Jake’s is the lowered quantity of unsweetened coconut flakes, more vanilla, and chocolate chips. I think this is the perfect recipe for you to try if you are looking for something to make that is slightly challenign but worth the time and effort it takes to make. If you try this recipe, please let me know how it turns out!
The Best Coconut Macaroon Brownie Recipe
- 8 ounces Dark chocolae chips (70% cacao) 1 cup
- 1 cup unsalted butter (8 ounces) 2 sticks
- 4 large eggs
- 1 cup grranualted sugar
- 1/4 cup light brrown sugar
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp vanilla extract
- 1 tsp salt
- 1 tsp espresso coffee granules
- 1 cup coconut flour
- 1 cup mini milk chocolate chips
- 4 large egg whites
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups unsweetened finely shredded coconut (7 ounces)
To make the brownie layer
- Line a 13- x 9-inch baking pan (glass).
- To create a double boiler, set a medium metal or heat-safe glass bowl over a small saucepan of simmering water.
- Melt butter in a bowl. Once melted, add dark chocolate and cook. Stir occasionally until melted and smooth, about 10 minutes. Remove from heat.
- Crack eggs in a large bowl. Then, whisk together granulated sugar, light brown sugar, cocoa powder, vanilla, salt, and espresso coffee granules in the bowl with the eggs until smooth. Gently whisk in chocolate ganache mixture until smooth. Fold in coconut flour until combined. It may help to gently press any lumps that you see as you mix the brownie batter.
- Transfer mixture to a prepared baking sheet by spreading batter in an even layer. Refrigerate for 1 hour.
- Preheat oven to 375°F. Beat egg whites with an electic or stand mixer fitted with whisk attachment on medium speed until mixture becomes frothy.
- Add granulated sugar, vanilla, and salt. Beat mixture as you slowly increase the medium speed to high, until stiff peaks form.
- Fold in coconut. Spread coconut mixture evenly over the brownie batter.
- Bake in preheated oven for about 35 minutes or until the macaroon layer is golden.
- Let cool completely before serving.
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