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Macaroon Brownies

 Macaroon Brownies
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!
48 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 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. baking pan.

2 of 2

Macaroon Brownies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 185 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 71 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.