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Toasted Coconut Meringue Brownies

Toasted Coconut Meringue Brownies

Stacey Thimmes - The Sugar Coated Cottage
Dreamy Toasted Coconut Meringue Brownies! Chocolatey, fudgey, chocolate chip studded brownie topped with a crisp, rich layer of brown sugar coconut meringue.
5 from 1 vote
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Bar Cookie, Dessert
Servings 9 x13 pan

Ingredients
  

  • BROWNIE:
  • 1⅓ cups granulated sugar
  • ⅓ light brown sugar
  • ¾ cup melted butter
  • 2 Tbsp Scotch you can use milk if you don't want to use alcohol
  • 2 large egg yolks reserve the whites for the meringue
  • 3 tsp vanilla paste I used Nielsen Massey Vanilla Bean Paste
  • 1 2/3 cup all purpose flour
  • ¾ cup + 2 Tbsp unsweetened cocoa powder I use Guittard unsweetened Cocoa Powder
  • ½ tsp baking powder
  • 3/4 cup semi-sweet chocolate chips
  • MERINGUE:
  • 2 large egg whites
  • 1 tsp vanilla
  • 1 1/4 cups packed light brown sugar
  • 1 cup shredded/fine coconut I used Bobs Red Mill Macaroon Coconut
  • Chocolate sauce.

Instructions
 

  • Preheat oven to 350 degrees
  • Line 9x13 pan with parchment paper, set aside.
  • BROWNIE:
  • In large bowl combine and stir the flour, cocoa powder and baking powder.
  • In mixing bowl add sugars, butter, vanilla, Scotch and mix.
  • Add the eggs yolks and mix well to combine.
  • Slowly add in the flour mixture.
  • Mix until well combined.
  • By hand fold in the chocolate chips.
  • Pour batter into pan and spread with off-set spatula or regular spatula.
  • Bake for 15 minutes.
  • In the mean time make meringue.
  • MERIGNUE:
  • Whisk egg whites and vanilla until frothy.
  • In small increments add in the brown sugar, whisking on med.
  • Turn mixer on high and beat egg whites and brown sugar until stiff peaks form.
  • Fold in 3/4 cup coconut.
  • Spread over hot brownie base.
  • Sprinkle with remaining coconut.
  • Reduce oven to 325 degrees.
  • Bake for 20 minutes and until nice golden brown.
  • Remove from oven, cool completely.
  • Drizzle with chocolate sauce (optional)

Notes

Meringue is very sensitive to humidity so keep these brownies in a cool, dry place.
These are very rich and can be cut into smaller pieces if you wish.
Tried this recipe?Let us know how it was!