Coconut Macaroon Brownies // Wit & Vinegar


JK but seriously where has this year gone? This post is loooong overdue because it comes from Izy‘s beautiful book Top with Cinnamon that came out a couple/few months ago. I seriously love the book and I’m not just saying that because Izy’s my friend, but because it is legit beautiful, the recipes are great, and the quality of the paper turns me on.

Coconut Macaroon Brownies // Wit & Vinegar

I went through the wholed book and did my post it note thing to mark all the options for the blog and there were just sooo many, one was the ever popular swedish chocolate cake, but the one I ultimately landed on was the coconut macaroon brownie. YOU GUYS, IZY COMBINED A BROWNIE AND A MACAROON. I’ve made them 4 times since (first time was a test, second I tried sweetened coconut, third burnt up) and finally managed to show you guys. Fourth times the charm.

Coconut Macaroon Brownies // Wit & Vinegar

It’s an easy one pot deal with the brownie, then it’s topped with a quick macaroon topping and broiled with a close eye so we don’t have burnt coconut. It’s a simple dessert that has some bam and it’d be a great thing to give someone as an edible gift, as long as they like coconut. If they don’t like coconut then you should either a. burn the friendship contract or b. gift them Izy’s book with pink post it notes that let’s them know what you like.

But seriously don’t trust anyone that doesn’t like coconut.

I’ve got plans to give your cute faces some edible gifts over the next couple weeks but until then we’re gonna have to make 4 batches of these brownies.

Coconut Macaroon Brownies

from Top With Cinnamon by Izy Hossack


1 stick unsalted butter

3.5 oz chocolate bar, at least 60% cocoa (trader joe’s has a 72% bar that’s pretty legit)

3/4 c granulated sugar

1 t vanilla

2 eggs

1/2 c flour

pinch of salt

macaroon topping

1 egg white

1/4 c sugar

1 t vanilla

1 1/2 c unsweetened shredded coconut (don’t do sweetened it doesn’t work)


Preheat the oven to 350 and grease an 8×8″ pan. Don’t use parchment, it doesn’t agree with an open flame.

To make the brownies put the butter in a medium saucepan over medium heat until almost melted. Once it’s just about melted, turn the heat off and break up the chocolate into the pan. Walk away for a couple min and get the flour out of the cupboard or something.

After a couple minutes the chocolate should have melted from the residual heat. Give it a quick stir then add the sugar and vanilla, stir until nicely combined, add the eggs, one at a time, mixing completely after each egg. Add flour and salt and stir just until the flour is mixed in. Pour into the greased pan and bake for 20 minutes.

After 20 minutes, remove from the oven, switch on the broiler and make the macaroon topping. In a medium bowl mix together the egg white, vanilla, and sugar. Add in the coconut and use your hand to thoroughly combine. Dump out the topping on the still hot brownies and carefully smooth out and press the topping with your hands, be careful of dat hot pan though.

Place under the broiler and WATCH CAREFULLY. This is no time to tweet or check your lip gloss. It goes from golden brown to holy shit in like 3 seconds.

As soon as it hits golden brown, remove from underneath the broiler and let cool. It needs to cool just a little bit so the topping can settle, but then your free to eat it however you want.

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