Coconut Macaroon Brownie Bites

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1/2 cup mini chocolate chips
• Optional powdered sugar for dusting

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla until well combined.
3. 3 Add cocoa powder, flour, and salt to the mixture. Stir until smooth.
4. 4 Fold in flaked coconut and chocolate chips.
5. 5 Pour batter into prepared pan and spread evenly.
6. 6 Bake for 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. 7 Let cool completely before cutting into 24 squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• spatula

Variations

• Add a tablespoon of orange zest for a citrus kick.
• Use almond flour for a gluten-free and nutty flavor.

Substitutions

• Use coconut oil instead of butter for a dairy-free option.
• Substitute all-purpose flour with almond flour for a gluten-free version.

Pairings

• Serve alongside fresh berries.
• Pair with a glass of dessert wine.

Nutrition

Tips

• For extra coconut flavor, toast the flaked coconut before adding to the batter.
• Dust with powdered sugar before serving for a touch of elegance.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a microwave for 10 seconds if desired.

Freezing: Freezes well for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a warm cup of coffee or tea.

FAQ