I love brownies and I love macaroons, so you can see why this recipe is a favorite of mine 🙂 These are a crowd pleaser, so serve at your next gathering or bring to a friend’s house and enjoy with coffee. This recipe comes from the Everyday Food magazine.
Ingredients:
Chocolate base–
1/2 cup unsalted butter
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
Coconut topping–
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 package (7 ounces) sweetened shredded coconut (½ cup reserved for sprinkling)
Directions:
Chocolate base–
- Pre heat oven to 375 degrees F.
- Line 9-inch square baking pan with aluminum foil, leaving slight overhang.
- Spray Pam cooking spray on bottom and sides of foil. Set aside.
- Place butter in large microwave-safe bowl and melt in microwave.
- Add sugar and salt. Whisk to combine.
- Whisk in egg, then cocoa and flour until smooth.
- Spread batter in prepared pan.
- Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake).
- Let cool slightly while preparing coconut topping. Keep oven on for topping.
Coconut topping–
- In a medium bowl, whisk eggs with sugar and vanilla.
- Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
- Drop mounds of mixture over chocolate base. Spread and pat in gently and evenly with moistened fingers.
- Sprinkle with reserved ½ cup coconut.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.
- Cool completely in pan.
- Lift cake from pan, peel off foil, and cut into 24 bars.
- Store in an airtight container 3 to 4 days.
