Chocolate Macaroon Brownies Recipe

Chocolate Macaroon Brownies Recipe
Chocolate Macaroon Brownies Recipe photo by Taste of Home
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Chocolate Macaroon Brownies Recipe

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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • BROWNIE BASE:
  • 1-1/2 cups sugar
  • 2/3 cup canola oil
  • 4 large eggs, lightly beaten
  • 1 teaspoon 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 sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • BUTTER FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup butter, softened
  • 1 teaspoon 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 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.
Originally published as Chocolate Macaroon Brownies in Sweet and Scrumptious Chocolate 1994, p30

Nutritional Facts

1 each: 340 calories, 17g fat (8g saturated fat), 53mg cholesterol, 172mg sodium, 45g carbohydrate (35g sugars, 1g fiber), 4g protein.

  • BROWNIE BASE:
  • 1-1/2 cups sugar
  • 2/3 cup canola oil
  • 4 large eggs, lightly beaten
  • 1 teaspoon 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 sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • BUTTER FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk, divided
  1. 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.
  2. In a small bowl, combine the filling ingredients. Spoon over brownie mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
  3. 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.
Originally published as Chocolate Macaroon Brownies in Sweet and Scrumptious Chocolate 1994, p30

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