Dessert Recipes

Macaroon Brownies

Macaroon BrowniesMy mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the…

Macaroon Brownies

Macaroon Brownies


1 cup butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup baking cocoa 1/2 teaspoon cream of tartar 1/2 cup chopped walnuts MACAROON FILLING: 1 package (14 ounces) sweetened shredded coconut 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla extract FROSTING: 3/4 cup sugar 1/4 cup milk 2 tablespoons butter 1 cup miniature marshmallows 1 cup semisweet chocolate chips 1 teaspoon vanilla extract


In a large bowl, cream butter and sugar until light and fluffy.

Add eggs and vanilla; mix well.

Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture.

Stir in nuts.

Spread half into a greased 13×9-in.

baking pan.

For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan.

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Top with the remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved.

Add the marshmallows and chocolate chips; cook and stir until melted.

Remove from the heat; stir in vanilla.

Cool until frosting reaches spreading consistency, about 25 minutes.

Spread over the cooled brownies.

Cut into bars.

Nutrition Facts 1 each:

  • 185 calories, 9g fat (5g saturated fat), 32mg cholesterol, 71mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 3g protein.

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