Coconut Macaroon Brownie

If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it! Typically, brownie lovers fall into two camps: the “fudgy” and the “cakey.”  I dare say these brownies are moist and fudgy in the center with a chewy surface and appeal to all, especially if you love coconut!

Coconut Macaroon Brownies

Makes 16 bars 

Brownies
Ingredients

• 1 bag MinusG's Brownie Mix 
  
• 1 ½ c sugar
• 3 eggs
• 12 Tbsp. butter, melted (or 9Tbsp - dairy-free butter)
• 2 tsp GF vanilla

Egg Substitute

• 9 Tbsp dairy-free butter
• ½ tsp baking powder
• 6 Tbsp food starch

Coconut Topping
Ingredients

• 1 ½ c unsweetened flaked coconut
• 8 oz sweetened condensed milk
• ½ tsp vanilla extract
• ½ c. sliced almonds (optional)

Chocolate Drizzle
Ingredients

• ½ c. semi-sweet chocolate chips
• ½ tsp coconut oil

Directions

1. 1. Prep
      Position the oven rack in the upper third (2/3 position) and preheat to 350°F. Grease an 8×8-inch pan and line with parchment paper.
      Fill a small saucepan with about 1 inch of water and bring to a gentle simmer.

   2. Dissolve the Sugar
      In a large heat-safe bowl, whisk together the sugar and eggs. Set the bowl over the simmering water (double-boiler style) and stir occasionally until the sugar is fully dissolved, about 5 minutes.

      Egg-free option: Dissolve the sugar in the melted butter over the simmering water, then add your egg substitute. Add the baking powder and starch in Step 3.

      Baking Tip: Rub a bit of the mixture between your fingers — if it feels smooth with no sugar grains, you’ll get that shiny, crackly brownie top.

   3. Mix the Batter
      Remove the bowl from heat. Stir in the melted butter, vanilla, and brownie mix until smooth. Spread the batter evenly into the prepared pan.

   4. Prepare the Topping
      In a separate bowl, mix together the coconut, slivered almonds, extract, and sweetened condensed milk.

   5. Bake
      Bake the brownies at 350°F:
      • Gooey brownies: 11 minutes
      • Fudgy brownies: 14 minutes

      Remove the pan from the oven, spoon small amounts of the coconut topping evenly over the brownies. As they bake, the coconut will fill in tiny gaps between the topping. Return the brownies to the oven and bake for the same amount of time again:
      • Gooey brownies: 11 minutes more
      • Fudgy brownies: 14 minutes more

      **For a more toasted finish, broil for 40 seconds to 1 minute. The coconut and almonds brown quickly, so watch closely to prevent burning.

   6. Cool & Finish
      Let cool for 1½ hours.

      In a small bowl, melt the chocolate chips and oil. Use a heart-shaped cookie cutter to cut brownie shapes, then drizzle with melted chocolate.