Coconut Macaroon Brownies

Name: Coconut Macaroon Brownies
Ingredients: 1 cup butter, softened; 2 cups white sugar; 4 eggs; 1 1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 3/4 teaspoon cream of tartar; 1/2 cup unsweetened cocoa powder; 1/2 cup chopped walnuts; 4 cups unsweetened flaked coconut; 1 (14 ounce) can sweetened condensed milk; 1 tablespoon vanilla extract

11 ingredients

4 steps

Ingredients

1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/2 cup chopped walnuts
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
3

Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
4

Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.