Coconut Macaroon Brownies
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This recipe makes 60 brownies servings
Nutritional Info |
|
|---|---|
| Per Brownie: about | - |
| cal | 9191 cal |
| pro | 1 g1g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 10 g10g carb |
| fibre | 1 g1g fibre |
| chol | 19 mg19mg chol |
| sodium | 39 mg39mg sodium |
| potassium | 44 mg44mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 33 vit A |
| folate | 33 folate |
- Preparation time: 20 minutes
- Total time : 35 minutes
Ingredients
- 4 oz unsweetened chocolate , chopped4 oz unsweetened chocolate, chopped
- 3/4 cup unsalted butter , cubed3/4 cup unsalted butter, cubed
- 4 eggs 4 eggs
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 1 tsp vanilla 1 tsp vanilla
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- Topping:
- 3 egg whites 3 egg whites
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/4 tsp salt 1/4 tsp salt
- 3 cups sweetened shredded coconut 3 cups sweetened shredded coconut
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 2 oz semisweet chocolate , chopped2 oz semisweet chocolate, chopped
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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