Coconut Macaroon Brownies

Difficulty: Moderate

Oh my! Do you love coconut? Do you LOVE chocolate? This decadent brownie is a perfect marriage of both. A moist, chocolately, fudgy brownie with mounds of coconut browned to perfection. This is a rich and satisfying treat and calls for a tall glass of ice cold milk. This divine concoction is adapted from Chris Kimball’s Dessert Bible.

Ingredients
For the Brownie Batter
4 ounces unsweetened chocolate
2 sticks butter
5 large eggs
2 tsp vanilla
1 3/4 cups sugar
1 cup flour
2 TBS cocoa
1/4 tsp salt

For the Coconut Macaroon Mixture
5 egg whites
1/3 cup light corn syrup
1/3 cup sugar
3 TBS butter, melted, slightly cooled
1 tsp vanilla
3 cups coconut
1/4 tsp salt

Directions: Heat oven to 350 degrees, grease 9×13-inch pan generously. Or line pan with foil and spray with cooking spray so you can just lift the brownies out of the pan and save yourself a dish to wash.

For the brownies: Melt chocolate and butter in small saucepan over medium-low heat, stir frequently. Do not let boil and when it is melted, set aside. Whisk eggs and vanilla together in a medium bowl. Add melted chocolate mixture and whisk to combine. Combine dry ingredients in separate bowl and add chocolate mixture, stir until combined and pour into pan and set aside.

For the coconut mixture: Whisk egg whites in medium bowl until frothy. Add corn syrup, butter and vanilla. Stir in sugar. Add coconut and salt and stir until well combined.

With a spoon, space blobs of coconut all over chocolate batter. Using a butter knife gently swirl into brownie batter, careful not to break it up too much, the trick is to have the coconut in nice big mouthfuls and not too mixed into the chocolate.

Bake for about 40 minutes, until coconut is golden brown and the brownies are puffed and feel firm in the center. Remove pan to wire rack and cool to room temperature. Cut into pieces and serve.