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Toasted Coconut Meringue Brownies
Stacey Thimmes - The Sugar Coated Cottage

Toasted Coconut Meringue Brownies

5 from 1 vote
Dreamy Toasted Coconut Meringue Brownies! Chocolatey, fudgey, chocolate chip studded brownie topped with a crisp, rich layer of brown sugar coconut meringue.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 x13 pan
Course: Bar Cookie, Dessert
Ingredients Method Notes

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.

Method
 

  1. Preheat oven to 350 degrees
  2. Line 9x13 pan with parchment paper, set aside.
  3. BROWNIE:
  4. In large bowl combine and stir the flour, cocoa powder and baking powder.
  5. In mixing bowl add sugars, butter, vanilla, Scotch and mix.
  6. Add the eggs yolks and mix well to combine.
  7. Slowly add in the flour mixture.
  8. Mix until well combined.
  9. By hand fold in the chocolate chips.
  10. Pour batter into pan and spread with off-set spatula or regular spatula.
  11. Bake for 15 minutes.
  12. In the mean time make meringue.
  13. MERIGNUE:
  14. Whisk egg whites and vanilla until frothy.
  15. In small increments add in the brown sugar, whisking on med.
  16. Turn mixer on high and beat egg whites and brown sugar until stiff peaks form.
  17. Fold in 3/4 cup coconut.
  18. Spread over hot brownie base.
  19. Sprinkle with remaining coconut.
  20. Reduce oven to 325 degrees.
  21. Bake for 20 minutes and until nice golden brown.
  22. Remove from oven, cool completely.
  23. 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.

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