Coconut Macaroon Brownies: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm)
square baking pan with foil or parchment paper. (The foil should hang about
two inches (5 cm) over the sides of the pan to make it easy to lift the brownies
from the pan.)
Topping: In a stainless steel bowl, whisk together the egg white, sugar, and
salt. Place over a saucepan of simmering water and stir constantly until the
mixture is creamy, has thickened slightly, and is hot to the touch (about three
minutes). Remove from heat and stir in the vanilla extract and coconut. Set
aside to cool while you make the brownies.
Melt the chocolate and
butter in a large stainless steel bowl, placed over a saucepan of simmering water.
Remove from heat and whisk in the sugar. Next, whisk in the vanilla extract and
eggs, one at a time, whisking until the mixture is
shiny and smooth. Then fold in the flour
and salt. Pour into
the prepared pan, smoothing the top with an offset spatula or the back of a
Then, evenly place small dollops of the
coconut mixture on top of the
brownie batter. Bake in preheated oven for
about 25 minutes, or
until the coconut is golden brown and crispy and a toothpick inserted in
the center of the brownies comes out with moist crumbs. (The brownies will be puffed at
the edges and just starting to pull away from the sides of the pan.) Remove from oven and let cool
completely on a
To remove from
pan, lift the
edges of the foil and place the brownies on a cutting board. Peel back the foil
and, with a sharp knife,
cut into individual brownies.
Makes 16 brownies.