I think I mentioned before how much I love coconut and chocolate?!? Well in case you forgot, I DO! I also love coconut, chocolate, and coffee, and out of this love these brownies were born.
I used my friend Annalise’s wonderful Mocha Fudge Brownie Recipe as the base for the brownie batter. She has wonderful recipes on her blog Sweet Anna’s and it is my “go to” for baked goods! I put a macaroon layer into the brownies and added coconut oil to bring the coconut flavor out, it is truly delicious!
These brownies are good at room temperature, but I think they are even better cold. I gave one a taste when it was still warm and the temperature detracted from the brownie’s flavor. So, if you can exercise some patience, wait for them to cool, then slice, then refrigerate, and finally eat. They also keep well in the refrigerator in an airtight container for a few days, but good luck getting them to last that long!
Now excuse me, I think I need to go taste test those brownies again…
Mocha Coconut Macaroon Brownies
- 3/4 cup dutch-processed cocoa powder
- 1/2 tsp. baking soda
- 1/3 cup butter, melted
- 1/2 cup hot espresso or coffee
- 1 1/2 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/3 cup coconut oil, melted
- 1/2 tsp. kosher salt
- 1 1/3 cup flour
Macaroon Filling
- 4 cups unsweetened flaked coconut
- 1 14oz. can sweetened condensed milk
- 1 Tbs. vanilla extract
- 1 1/2 cups chocolate chips
Preheat your oven to 350 degrees. Grease a 9×13 inch baking dish with coconut oil or butter.
In a large bowl mix together the cocoa powder and baking soda. Whisk in the melted butter and then the hot coffee. Whisk until the mixture is combined and smooth, this takes a little “effort.”
Whisk in the sugar, eggs, vanilla, salt, and melted coconut oil. Finally fold in the flour until just combined.
In a medium bowl mix the coconut, sweetened condensed milk, vanilla, and chocolate chips together until combined.
Pour half the brownie batter into the bottom of the 9×13 inch pan. Then evenly spread the coconut mixture over the batter. Finally, using a rubber scraper spread the remaining brownie mixture over the top of the coconut, make sure it gets to the edge of the pan.
Bake for 28-33 minutes, until the top is still glossy and the brownies look a bit undercooked. Place on a cooling rack and let cool to room temperature before slicing. Once cut, refrigerate until cold and enjoy with coffee or a glass of milk!
In the mood for macaroons? Give this recipe a try, you won’t be sorry!
The kitchen is where I express myself. It is where I go when I need to process or escape. Cooking is my creative outlet and my stress reliever. When I am in my kitchen, my ingredients listen to me, they do what I want, and I can produce something that is satisfying, tasty, and healthy without it whining or talking back to me! Join me as I journey through life in my kitchen. 
YUM Cory! I am SO trying these soon!!!
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Let me know what you think! I’m trying to forget they are in my fridge, but they keep calling my name…
They look delicious! Coconuts and chocolate…mmm
dan
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http://www.themacaronmaster.com/
Being a fan of both chocolate and coconut…these are a winner. I didn’t have a can of sweetened condensed milk so my daring self said, “what the heck” and made them anyway. I also made them with all whole wheat flour. Turned out fine. Husband sits with fork in pan (nightly). I love with my americano in the morning (naughty). They are probably a little dry for some folk and I can see how the SCM would help hold the coconut layer together. I can only imagine if I had all the ingrediants! Decadent.