Macaroon Brownies Recipe

4.5 7 14
Macaroon Brownies Recipe
Macaroon Brownies Recipe photo by Taste of Home
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Macaroon Brownies Recipe

Read Reviews
4.5 7 14
Publisher Photo
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!
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
48 servings
TOTAL 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) sweetened shredded 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 13x9-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 in 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.
Originally published as Macaroon Brownies in Country Woman May/June 2000, p29

Nutritional Facts

1 each: 185 calories, 9g fat (5g saturated fat), 32mg cholesterol, 71mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 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) sweetened shredded 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
  1. 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 13x9-in. baking pan.
  2. 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 in the center comes out clean. Cool on a wire rack.
  3. 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.
Originally published as Macaroon Brownies in Country Woman May/June 2000, p29

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Reviews forMacaroon Brownies

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rxmom3 User ID: 3663188 258165
Reviewed Dec. 15, 2016

"I've been making these brownies for over a decade now--they are always a hit!"

MY REVIEW
fascinator User ID: 7633968 238024
Reviewed Nov. 24, 2015

"Very good."

MY REVIEW
kblackbird User ID: 1427193 30489
Reviewed Apr. 6, 2013

"Mine came out too dry on the edges and I would've liked a stronger chocolate flavor (more cocoa, perhaps?)"

MY REVIEW
Jbb789 User ID: 4376520 39279
Reviewed Feb. 21, 2013

"I make brownies all the time but I do not like to eat them, I give them away. This recipe is probably my favorite brownie recipe yet. I would make these again and I will eat them."

MY REVIEW
mrssweets User ID: 4369194 41697
Reviewed Aug. 18, 2012

"Very good but more of a sheet cake than a brownie in my opinion. Everyone who ate any of these raved about them. I added a dash of almond flavoring to the coconut along with the vanilla."

MY REVIEW
angelasandoval User ID: 2401339 52784
Reviewed May. 9, 2010

"Excellent but very rich! I thought 48 servings listed on the recipe seemed like awfully small pieces, but you won't want one any bigger than that!"

MY REVIEW
ssstome User ID: 2989727 30488
Reviewed Oct. 20, 2009

"These brownies are incredible! So rich and so yummy! You can't get enough"

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