Tuesday, September 24, 2013


Every once in a while (actually more often then I like to admit) I get these killer chocolate cravings that have to be satisfied, like right now!  If these cravings are not satisfied I start to go a little crazy, and then a little frantic, and then I feel like I’ll die here and now if I don’t get something chocolaty! 


Just for such an emergency, because once it gets to the frantic state it is indeed an emergency; I have boxed brownies on hand.

Before you say anything, I know that it’s super easy to make chocolaty, fudgy, homemade brownies, but in those emergencies the situation has got to be handled really rather quickly, after all a life is at stake!

Sometimes I make the brownies straight from the box, but sometimes I add things to the brownies to switch things up. 

I might chop up some chocolate bars and toss them into the batter.  

I may add some dollops of peanut butter.  

I may even make them coconut.  But I won't just stir coconut into the batter; that would be okay, but not what I crave and ya don’t mess with a craving!  Nope, it's gotta be a coconut macaroon topping.  Basically I make a smaller batch of Easy Peasy Macaroons and plunk it by the spoonful on to the top of the brownie batter.

The result is chocolaty, fudgy, chewy, coconut, bliss!

Not only do Coconut Macaroon Brownies satisfy that chocolate craving, but they just may save a life!

Here’s what you do.

Preheat the oven to whatever temperature is indicated on the directions on your favorite box of brownies.

Start by preparing an 8 x 8 x 2 inch baking pan.  If I'm making the brownies for Billy and I, then I will just spray the pan with cooking or baking spray.

If I'm serving brownies for a get together, I will line the pan with parchment paper so that I can remove the brownies easily.

Cut two strips of parchment paper the width of the bottom of the pan.

Lay one piece of parchment on the bottom of the pan.

Lay the second sheet of parchment paper in the opposite direction.

Press the paper so that it sits down in the pan.

Also give the paper and the exposed corners of the pan a spray with baking spray.

This is my favorite brand of boxed brownies, but go ahead and use what ever your favorite is.

Make the brownies according to the package directions.

Pour the brownie batter into the prepared baking dish, and put into the pre-heated oven.


When the brownies are in the oven, the macaroon topping can be made.

In a medium bowl mix together a cup of sweetened coconut with a little sweetened condensed milk and a touch of vanilla.

What to do with the leftover sweetened condensed milk?  Add it to your morning coffee.  Make caramel by cooking and stirring it in a small sauce pan over medium heat until the sweetened condensed milk is a lovely caramel color.

If you like fudgy brownies, then remove the brownies after baking for 10 minutes, if you like cakey brownie remove them after 15 minutes.

Work quickly to drop the macaroon topping by heaping teaspoonful on top of the brownies.

Hint, the bigger the spoonful of macaroon topping, the softer and chewier the center of the macaroon will be.

Use the back of the spoon to slightly press the macaroon topping into the batter.

Return the brownies to the oven to finish baking for the amount of time recommended on the box; taking into account the time that the brownies have already spent in the oven.

Remove the baked brownies to a rack to cool in the pan.
 You may like to serve the brownies warm, ooey and gooey; but wait for at least 15 minutes to remove them from the pan, so that they'll hold their shape.

If the pan is lined with parchment, go ahead and lift the brownies out of the pan and cut them into the size that you like. 

Serve these life saving Coconut Macaroon Brownies just like this, or with some whipped cream or ice cream.


Makes 9 to 16 servings

1              box         Brownie mix + the ingredients listed on the box to make the brownies
1              cup         Sweetened, shredded coconut
1/3           cup         Sweetened condensed milk
¼             tsp.         Vanilla

   1.       Pre-heat the oven according to the brownie package directions.
   2.       Make the brownies according to the package directions, put them in the oven, but don’t bake them completely, set the timer for 10 minutes for fudgy brownies, or 15 minutes for cakey brownies.
   3.       While the brownies are in the oven make the macaroon topping by stirring together the coconut, sweetened condensed milk, and vanilla in a small bowl.
   4.       Remove the brownies from the oven after either the 10 or 15 minutes.  Working quickly drop the macaroon topping by either heaping teaspoons or tablespoons on to the brownie batter; use the back of the spoon to slightly press the topping into the batter.  The bigger the spoonful of macaroon topping the softer the center of the macaroon will be.
   5.       Return the brownies to the oven to finish cooking for the amount of time recommended on the box, remembering to minus the 10 or 15 minutes that the brownies have already spent in the oven.
   6.       Remove the baked brownies to a rack, allowing the brownies to cool in the pan.

Coconut Macaroon Brownies may be served warm or at room temperature; if serving warm allow the brownies to cool for at least 15 minutes before cutting them so that they will retain their shape.

You may also like:

Chocolate, Coconut, Almond Rice Krispie Treats
Easy Peasy Chocolate Chip Coconut Macaroons

Date & Almond Energy Snacks


  1. Oh my gosh, these things are craaaaazy!!! I'm dying over these! Brownies are my all-time favorite dessert, and I also adore coconut macaroons. My mouth is doing some serious watering!

  2. I am drooling on my keyboard - these look so good!!!!

  3. What delectable brownies Kari! I love this idea - coconut and brownies are so irresistible together!

  4. OMG!! I love all the combo of deliciousness here, Kari! Wow :D