Coconut Love

Hello Lovelies!  I have a batch of Lacy Coconut-Topped Brownies in my oven.  What's going on in your kitchen today?  Can I come over for a bit of lunch?  If so, I will share with you my brownies!  I rather think that's a good deal considering these brownies are heavenly with a chewy golden brown macaroon topping.  Just like a candy bar....only better!  Who doesn't enjoy a candy bar now and then?  My favorite is Milky Way.  What's yours?



Lacy Coconut-Topped Brownies

Yields 25 servings

For the Topping
1 large egg white
1 cup sweetened shredded coconut
1/4 cup sugar
3/4 tsp pure vanilla
Large pinch of salt (1/16 tsp.)

For the Brownie Layer
8 Tbsp (1 stick) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup plus 2 Tbsp sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs, cold
1/2 cup unbleached all-purpose flour

Line a 9-inch square pan with foil.

To Make the Macaroon Topping

Combine all of the ingredients in a medium heatproof mixing bowl, preferably stainless steel as it will heat faster.  Set the bowl directly in a wide skillet of barely simmering water and stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 3 to 5 minutes.  Leave he water in the skillet.  Set the batter aside for 30 minutes to let the coconut absorb more of the goop while you make the brownie batter.

To Make the Brownie Layer
Place the butter and chocolate in a medium heatproof bowl and set it in the skillet of barely simmering water.  Stir frequently until melted and smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove the bowl from the water.  Stir in the sugar, vanilla, and salt with a wooden spoon.  Add the eggs and stir well.  Stir in the flour and beat vigorously with the wooden spoon until the batter is smooth and glossy and begins to come away from the sides of the pan.  Scrape the batter into the pan and spread it evenly.

Use your fingers to drop the macaroon mixture in a lacy layer over the brownie batter.  Bake for about 25 minutes, until the brownies puff at the edges and the shreds of coconut look deep golden brown and crusty.  Let cool completely in the pan on a rack.  Lift the ends of the foil liner and transfer the brownies to a cutting board.  Cut into 25 square.  May be kept in an airtight container for up to 3 days.






Source: Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

Confession:  I used Tastefully Simple Truffle Brownie boxed mix.  I'm trying to use up items in my pantry.  If you don't like it, I won't share my brownies.  In fact, cancel my coming over for lunch.  I'm bringing these to a friends house later tonight.  Next time maybe you won't be such a boxed brownie snob!

~ Enjoy!