Coconut Macaroon Brownies
Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous gluten-free mash-up of two crowd-pleasing desserts.
Ingreadient :
Brownie Layer
- 8 ounces dark chocolate (70% cacao), coarsely chopped
- 1 cup unsalted butter or coconut oil (8 ounces)
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso granules
- 1 cup coconut flour (about 4 ounces)
- 1 cup milk chocolate chips
Macaroon Layer
- 4 large egg whites
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 4 cups unsweetened finely shredded coconut (12 ounces)
Direction :
Brownie Layer
- 8 ounces dark chocolate (70% cacao), coarsely chopped
- 1 cup unsalted butter or coconut oil (8 ounces)
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso granules
- 1 cup coconut flour (about 4 ounces)
- 1 cup milk chocolate chips
Macaroon Layer
- 4 large egg whites
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 4 cups unsweetened finely shredded coconut (12 ounces)
