Classic desserts are always the best go-to recipes for Holidays and celebrations. This recipe for Almond Macaroon Brownies tops my list for things to bake this Easter. Coconut desserts are popular around Easter because coconut is used as a whimsical clone to Bunny fur in dessert recipes. Or maybe it’s because coconut ties well with tropical desserts that evoke thoughts of warmer weather that is sure to come. We can’t wait for warmer weather here in Fredericksburg and these Almond Macaroon Brownies gets us in the mood for sure. Traditional macaroon cookies are made with egg whites, but this time saving recipe from Betty Crocker omits the egg whites (which gives macaroons their famous delicious chewy texture) resulting in a rich and creamy topping with the same sweet, dreamy coconut macaroon taste. Since I am short on time this weekend, I opted to use a boxed brownie mix but feel free to use your favorite brownie recipe. With so many complimenting flavors and textures, Almond Macaroon Brownies will make your taste buds sing and have you craving more. Indulge a little and bake this delicious recipe for your Easter guests this year. It’s is sure to be a winner!
The gooey coconut topping is made with the classic rich taste of sweetened condensed milk, toasted coconut and almonds and almond extract. It’s a sweet temptation that’s so craveable, you’ll want more than just a slice. So delicious!
The brownies are made with an extra egg to make them cake like to make the base sturdy enough (like a bar recipe) for the heavy topping. I used the fudge brownie mix from Betty Crocker to ensure I got the total fudge experience, but use any kind you like. And if you want them less cake like just follow the directions on the box for fudge like brownies. They will be more moist and a little messier to cut into but just as delicious. It’s all about preference.
Almond Macaroon Brownies
- 1 box Betty Crocker Fudge brownie mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 3 eggs
- 3 cups sweetened shredded coconut, coconut
- 1 cup slivered almonds, toasted
- 1 teaspoon almond extract
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini semi sweet chocolate chips
- Heat oven to 350 degrees. Line a 8x8 inch pan with foil leaving a few inches on the sides for easy brownie removal. Spray foil with baking spray. In a large mixing bowl, stir brownie mix, water, oil and eggs until thoroughly combined, about two minutes. Pour batter into prepared pan and bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies and sprinkle with almonds and semi sweet mini chocolate chips. Bake 10 minutes longer (filling will not brown).
- To toast almonds and coconut; in a small sauce pan add almonds and on medium heat, stir constantly until you smell a nutty aroma and the almonds a just lightly golden on the ends. Remove from heat and transfer to a plate to cool until ready to use. Repeat the same process for the coconut.
- For tree allergies, Simply replace with vanilla extract and omit the almonds from the recipe.