Almond Macaroon Brownies

Almond Macaroon Brownies

Coconut brownies with flavors of a candy bar, this brownie recipe has all the makings of a favorite. They’re fudgy, attractive, delicious and very easy to make.

40 min.prep time 1:45total time
48 brownies
353 Ratings

Ingredients

Brownie

4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Macaroon Layer

2 1/2 cups sweetened flaked coconut
1 cup toasted chopped almonds
1 (14-ounce) can sweetened condensed milk
2 to 3 drops red food color

Drizzle

3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening

48 whole blanched almonds

Directions

Heat oven to 350°F. Melt butter and chocolate in 3-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar and vanilla until well mixed. Add eggs, one at a time, mixing well after each addition. Add flour and salt; mix well.

Spread batter into greased 15x10x1-inch baking pan. Bake 20 minutes.

Meanwhile, combine coconut, almonds, condensed milk and food color in medium bowl. Carefully spread coconut mixture over hot, partially baked brownie. Continue baking 15-18 minutes or until macaroon layer is light golden brown and center is firm to the touch. Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Drizzle chocolate mixture over cooled brownies. Cut into bars. Garnish each piece with whole almond.


Nutrition Facts (1 brownie)

Calories: 180

Fat: 11g

Cholesterol: 30mg

Sodium: 75mg

Carbohydrates: 21g

Dietary Fiber: 1g

Protein: 3g

Recipe #11299©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

loved it
A favorite and most requested recipe. To the macaroon layer, I add l/2 cup of chopped candied cherries. Drizzle with chocolate as directed and garnish with one-half of a candied cherry.
Very good and simple. For those of you who love almond joys, this is a brownie for you.

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