Tested till perfect Coconut Macaroon Brownies

Coconut Macaroon Brownies

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 60 brownies


  • 4 oz 4ozunsweetened chocolate, chopped
  • 3/4 cup 3/4cupunsalted butter, cubed
  • 4 4eggeggs
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupall-purpose flour
  • 1/4 tsp 1/4tspsalt


  • 3 3egg whiteegg whites
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspsalt
  • 3 cups 3cupssweetened shredded coconut
  • 1/4 cup 1/4cupall-purpose flour
  • 2 oz 2ozsemisweet chocolate, chopped
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In bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate with butter.

In separate bowl, whisk eggs with sugar until light and fluffy. Add vanilla. Stir in melted chocolate mixture. Stir in flour and salt.

Spread in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Bake in 350°F (180°C) oven until set, about 25 minutes. Let cool for 10 minutes.

Topping: In bowl, whisk egg whites, vanilla and salt until frothy; stir in coconut and flour. Drop by spoonfuls over warm brownies; spread over top. Bake until coconut begins to turn golden, 10 minutes. Let cool.

In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate; drizzle over coconut layer. Let stand until set, about 30 minutes. Cut into bars.

Nutritional Information Per Brownie: about

cal 91 pro 1g total fat 6g sat. fat 4g
carb 10g fibre 1g chol 19mg sodium 39mg
potassium 44mg

% RDI:

iron 3 vit A 3 folate 3
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