Best Coconut Meringue Dark Chocolate Brownies Recipes

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FABULOUSLY EASY COCONUT BROWNIES



Fabulously Easy Coconut Brownies image

Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

Provided by windy_moon

Categories     Bar Cookie

Time 1h5m

Yield 20 brownies

Number Of Ingredients 8

1 (18 -24 ounce) package brownie mix (your favorite)
3 eggs (to prepare brownie mix under "cake" instructions)
1/4 cup water (for brownie mix)
1/3 cup vegetable oil (for brownie mix)
3 3/4 cups sweetened flaked coconut
1 (11 1/2 ounce) package semisweet chocolate chunks
1 (14 ounce) can sweetened condensed milk
1 cup pecans (or any kind of nuts)

Steps:

  • Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
  • Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
  • Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
  • Layer coconut and chocolate chunks over brownie base.
  • Pour sweetened condensed milk evenly over coconut and chocolate chunks.
  • Sprinkle with nuts.
  • Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
  • Cool completely. Cut into bars. Step back and hear the applause.

COCONUT BROWNIES



Coconut Brownies image

Make and share this Coconut Brownies recipe from Food.com.

Provided by Sheba

Categories     Bar Cookie

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
1 1/2 cups sifted flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chocolate chips
2 tablespoons sugar
1/2 cup walnuts, chopped (optional)

Steps:

  • Melt butter over low heat;then remove.
  • Add 2 c sugar. Beat.
  • Add eggs an vailla. Blend.
  • Add flour;cocoa;and salt. Mix.
  • Stir in coconut.
  • Pour into greased 13 by 9" pan.
  • Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
  • The coconut in this recipe makes them nice and moist.
  • Enjoy! You'll get lots of compliments on this one. I hope you love these!

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES



Toasted Coconut and Dark Chocolate Meringues image

Categories     Chocolate     Egg     Dessert     Bake     Quick & Easy     Coconut     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 4

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
  • Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
  • Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)
  • Available at some supermarkets and at natural foods stores.

COCONUT MERINGUE DARK CHOCOLATE BROWNIES



Coconut Meringue Dark Chocolate Brownies image

Don't worry...be happy! These brownies originated at a street stand in Jamaica.Unknown source

Provided by Lynnda Cloutier

Categories     Chocolate

Number Of Ingredients 14

BROWNIES:
4 oz. unsweetened dark chocolate, coarsely chopped
6 tbsp. unsalted butter, plus more for the pan (3/4 stick)
2/3 cup flour, plus more for the pan
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 large eggs
1 tsp. vanilla extract
COCONUT MERINGUE:
4 large egg whites
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. coconut extract or 2 tbsp. shredded coconut

Steps:

  • 1. Preheat oven to 350. Butter and flour an 8 inch square baking pan.
  • 2. to make brownies, heat chocolate and butter in pan over medium heat. Cook, stirring constantly til melted and smooth; do not overheat. Remove from heat and cool to room temperature
  • 3. In small bowl, mix flour, baking powder and salt. In another bowl, beat together sugar eggs and vanilla with mixer til mixture is very thick. Whisk melted chocolate mixture into the sugar egg mixture, then stir in flour mixture. Pour into prepared pan. Bake brownies for about 20 minutes or til the top is set and a knife inserted in center comes out clean.
  • 4. Meanwhile, to make meringue, in clean, dry bowl, beat egg whites with mixer til fluffy. gradually add sugar, vanilla and coconut extract and beat til stiff and glossy. When the brownies are done, pour meringue over top. Increase heat to broil and brown the meringue topping. Remove from oven and cool before slicing.

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