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Coconut Macaroon Brownies


36 brownies


1 cup butter or margarine, room temperature
2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/2 cup walnuts, chopped
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract


Preheat oven to 350°F (175°C). Grease a 13" x 9" baking pan using Pan Release.

In a large bowl, cream together butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa. Stir flour mixture into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.

In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.

Bake for 45 to 50 minutes, or until top is no longer shiny. Cool in the pan on wire rack before cutting into bars.

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