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Meringue Coconut Brownies

 Meringue Coconut Brownies
Looking for an ooey-gooey brownie that's delicious and different? this sweet recipe combines a shortbread-like crust and a brown sugar meringue with chocolate, coconut and nuts. These never last long!
36 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar, divided
  • 1/2 cup sugar
  • 3 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup flaked coconut
  • 3/4 cup chopped walnuts


  • Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup
  • brown sugar and sugar until light and fluffy. Beat in egg yolks and
  • vanilla. Combine the flour, baking powder, baking soda and salt;
  • gradually add to creamed mixture just until blended (batter will be
  • thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the
  • chocolate chips, coconut and walnuts.
  • In another large bowl, beat egg whites until soft peaks form.
  • Gradually beat in remaining brown sugar, 1 tablespoon at a time.
  • Beat until stiff peaks form. Spread over the top.
  • Bake 30-35 minutes or until a toothpick inserted near the center

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Meringue Coconut Brownies (continued)

Directions (continued)

  • comes out clean (do not overbake). Cool on a wire rack. Cut into
  • bars. Store in the refrigerator. Yield: 3 dozen.
Nutritional Facts: 1 brownie equals 158 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 79 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.