Coconut Macaroon Brownies
This recipe makes 60 brownies servings
Nutritional Info |
|
|---|---|
| Per Brownie: about | - |
| cal | 91 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 39 mg |
| potassium | 44 mg |
| % RDI: | - |
| iron | 3 |
| vit A | 3 |
| folate | 3 |
- Preparation time: 20 minutes
- Total time : 35 minutes
- Portion size: 60 brownies
Ingredients
- 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
- Topping:
- 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
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
