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
- 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!