How To make Almond Macaroon Brownies

Three Layers Coconut Brownies

Let's take brownies to the next layer, with these fudgy and coco-nutty three layers brownies.
Ingredient list:
For the brownie layer:

1/2 cup packed (100 gr) brown sugar
1/4 cup (50 gr) sugar
1/2 cup (not packed, 70 gr) all-purpose flour
1/4 cup (25 gr) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
2 oz (60 gr) unsalted butter
1/3 cup (40 gr) semi sweet chocolate chips
1 teaspoon vanilla extract
2 eggs
For the coconut layer:

3 cups (250 gr) sweetened shredded coconut
1 (14 oz, 415 ml) can condensed milk
Chocolate Ganache:

1/4 cup (60 ml) heavy cream
1/2 cup semisweet or milk chocolate chips

Read more:

PEEPS Coconut Macaroon Brownies

Coconut Macaroons (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coconut Macaroons. Although many think of macaroons as a combination of ground almonds (or paste) and egg whites (recipe here), in North America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.

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Recipe Macaroon brownie layercake with mint and jam filling

Recipe - Macaroon brownie layercake with mint and jam filling
INGREDIENTS:
-400g dark chocolate (70% or better)
●450g caster sugar
●50g unrefined brown cane sugar
●250g icing sugar
●250g of unsalted butter
●100g raspberries
●100g blackberries
●2 vanilla sticks
●2 dl Southern Comfort
●140g plain wholemeal flour
●6 large eggs
●1 tbsp baking powder
●250g almond marzipan
●10 mint chocolate biscuits
●1 pack of gelatine
●pecans

Chocolate Macarons Recipe｜Ohyoo Cooking

▣ Chocolate Macarons Recipe｜Ohyoo Cooking

▣ Ingredients：
Almond powder 55g
Powdered sugar 60g
Cocoa powder 6g
Egg white 50g
Sugar 45g
Dark chocolate 80g
Corn syrup 10g
Heavy cream 80g
Cointreau 5g

▣ Baking：
150°C/302°F 15min

▣ Method：
1.Sift almond powder, powdered sugar and cocoa powder twice.
2.Beat the egg white, add sugar in three times, beat until stiff foam, mix with the powder in step 1, press and mix properly, then put it into a laminating bag (round laminating nozzle).
3. Squeeze the right size on a silicone baking mat, lightly knock a few times to make the batter flat, with air bubbles can be broken with a toothpick.
4. Dry the skin at room temperature, if the indoor humidity is high, this step can be used in the oven (35℃/95°F), dry until the skin does not stick to the touch after baking, home oven recommended to use the hot air function.
5. Remove from oven and let cool completely before removing.
6. To make the ganache filling, add hot cream and corn syrup (50°C-60°C/122-140°F) to the melted chocolate, stir well.
7. Refrigerate the chocolate ganache for a while, let it solidify a bit, squeeze it on the baked crust and recommend to seal and refrigerate it overnight before serving.

#chocolatemacaron
#macaronsrecipe
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Almond coconut fudge filled macaroons/ EASY chocolate fudge/ rainbow fudge

Almond-coconut fudge filled macaroons

2 3/4 cups flaked unsweetened coconut
2/3 cups sugar
1/4 cup ground almonds (can use ground macadamia nuts as a substitute)
2 Tablespoons flour
1/4 tsp salt
4 egg whites lightly beaten
1 tsp vanilla

Mix the above ingredients well and drop by spoonfuls on parchment covered cookie sheet. Make a hole in each macaroon with spoon handle.
Bake at 325 F for 20 minutes until light brown.
Let cool.

Fill with fudge (recipe below)

Easy Fudge (thanks Tweetnes)

3 cups chocolate chips
1-14 oz can sweetened condensed milk
1.5 tsp vanilla
Melt over very low heat or on low power in microwave.

Fill holes in macaroons with fudge top with almond (or macadamia nuts)

Music: Jason Shaw You Tube user/audionautix