Macaroon Brownies
Country Woman
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My mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them!
SERVINGS: 48
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min. + cooling
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon cream of tartar
- 1/2 cup chopped walnuts
- MACAROON FILLING:
- 1 package (14 ounces) flaked coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- FROSTING:
- 3/4 cup sugar
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips
- 1 teaspoon vanilla extract
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. x 2-in. baking pan.
For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen.