Coconut Macaroon and Chocolate Brownie Recipe
A recipe for layered brownies, or what some would call macaroon brownies. There is a layer of moist chocolate brownies at the bottom and a layer of cream cheese, coconut and almond macaroon filling on top. SO good.
Ingredients
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 3/4 cups sugar, divided
- 5 eggs, divided
- 1 cup flour, + 2 tablespoons, divided
- 2 cups almonds, toasted and chopped
- 8 ounces cream cheese, softened
- 2 cups sweetened coconut, flaked
Instructions
- Preheat oven to 350ºF.
- Melt unsweetened chocolate and butter over low heat until the butter is melted. (You can also do this in the microwave for 2 minutes on medium power). Stir until completely smooth.
- Stir in 2 cups of the sugar and 3 eggs. Stir in 1 cup flour and half of the chopped almonds. Spread the mixture in a greased and foil lined 9"x13" baking pan.
- Beat the cream cheese with the remaining sugar, eggs and flour until smooth. Stir in remaining almonds and the coconut. Spread over the brownie batter.
- Bake 35 to 40 minutes or until a toothpick inserted into the center comes out almost clean.
- Top with either of the suggestions below.
- Cool in the pan before cutting into squares.
- Makes 2 dozen layered macaroon brownies.
Notes
There are two ways I would suggest to top these fabulous brownie squares.
- Melt two ounces (two squares) of semi-sweet chocolate and drizzle over the squares before cutting.
- Make a batch of homemade chocolate icing (or use the canned variety if you prefer) and ice the entire top of the macaroon brownies (as in the image above).
Nutrition
Calories: 282kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 73mgPotassium: 191mgFiber: 3gSugar: 27gVitamin A: 189IUCalcium: 61mgIron: 2mg
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