I don't really cook with coconut all that much...it's just not one of those ingredients that I always have on hand. It's one of those things that I consciously have to buy at the grocery store, not one of those you pick up without thinking, like milk or butter. But I love it! And I wish I did have it around more often! I think I've pinned about 20 different coconut recipes on Pinterest and will now definitely make sure I have it in my cupboard at all times. This recipe is a simplified version of one from Martha Stewart (although her's is pretty easy peasy too). These are basically a coconut macaroon sitting on top of a fudgy brownie - if that is wrong, then I don't want to be right! So yum!
Makes 24 bars
1 box of brownie mix (I used Betty Crocker Low Fat - crazy, but they are so fudgy and dense!) and ingredients from the box (water, eggs, oil)
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
1 package of sweetened shredded coconut (7 oz), 1/2 cup reserved for sprinkling
Preheat oven to 375 degrees. Prepare brownie mix according to package and bake for 15-20 minutes, until the edges start to pull away from the sides. Do not overbake, they will not be done yet!
Meanwhile, prepare coconut topping: In a medium bowl, whisk eggs, sugar and vanilla. Gently mix in flour and coconut (reserving 1/2 cup). Drop by mounds onto slightly cooled brownie base and with moistened fingers, spread mixture out to cover entire pan. Sprinkle with reserved coconut.
Bake for an additional 20-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached. Let cool in pan and cut into 24 squares.