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Chocolate Macaroon Brownies

 Chocolate Macaroon Brownies
The brownie base makes this recipe different from other macaroon bars—in fact, that gives you a nice option if you don't have a lot of time. Just substitute a boxed brownie mix and top it with the filling and frosting.
24 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • BROWNIE BASE:
  • 1-1/2 cups sugar
  • 2/3 cup canola oil
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • COCONUT FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 3 cups flaked coconut
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • BUTTER FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons 2% milk, divided

Directions

  • In a large bowl, combine sugar and oil until blended. Beat in eggs
  • and vanilla. Combine dry ingredients; gradually add to mixture. Pour
  • into a greased 13-in. x 9-in. baking pan.
  • In a small bowl, combine the filling ingredients. Spoon over brownie

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Chocolate Macaroon Brownies (continued)

Directions (continued)

  • mixture. Bake at 350° for 30-35 minutes or until a toothpick
  • inserted near the center comes out clean. Cool.
  • Meanwhile, for frosting, in a small bowl, beat the sugar, cocoa,
  • butter, vanilla and enough milk to achieve desired spreading
  • consistency. Spread over filling. Yield: about 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 340 calories, 17 g fat (8 g saturated fat), 53 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.