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
48 brownies
353 Ratings



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


3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening
48 whole blanched almonds


Heat oven to 350°F.  Grease 15x10x1-inch baking pan; set aside.

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 prepared pan.  Bake 20 minutes.

Combine coconut, almonds, condensed milk and food color in 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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