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.
- Serves: 16 persons
- ½cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
- 4ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
- 1 ¼cups/250 grams granulated sugar
- 2large eggs, at room temperature
- ½cup/65 grams all-purpose flour
- 2tablespoons Dutch-processed cocoa powder
- 2teaspoons vanilla extract
- ¾teaspoon fine sea salt
- ¼cup/45 grams mini or regular chocolate chips (optional)
- 2cups/170 grams sweetened shredded coconut
- ½cup/120 milliliters sweetened condensed milk
- 1egg white
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- Flaky sea salt, such as Maldon
Step 1Heat 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.
Step 2Make 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.
Step 3Whisk 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.
Step 4Make 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.
Step 5Sprinkle 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.