Coconut Macaroon Brownies Coconut Macaroon Brownies

Author: Canadian Living

  • Portion size 60 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010


Topping :


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 facts Per Brownie: about

  • Sodium 39 mg
  • Protein 1 g
  • Calories 91.0
  • Total fat 6 g
  • Potassium 44 mg
  • Cholesterol 19 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 3.0
  • Folate 3.0
  • Vitamin A 3.0
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Baking & Desserts

Coconut Macaroon Brownies