Coconut Macaroon Brownies Recipe

**Full Disclosure: This post contains affiliate links. If you make a purchase, I get a teeny-tiny percentage at no cost to you.

James has recently decided that he loves shredded coconut. With the end of summer quickly approaching, I thought it would be fun to spend some time with him while putting together a recipe that he would enjoy. James and I had a great time making Coconut Macaroon Brownies!

Coconut Macaroon Brownies Recipe –

Ingredients:

• 1 package brownie mix {as well as the eggs and oil called for on the package}
• 1 package (14 ounces) shredded coconut
• 1 can (14 ounces) sweetened condensed milk
• Optional: chocolate candy for drizzle

Directions:

1. Preheat the oven to 350 degrees F.
2. Prepare brownie mix as directed.
3. Using a small cupcake scoop, drop one scoop in each section of a mini cupcake sheet.
4. Bake for about half of whatever the box recipe says.
5. While the brownies are baking, mix the shredded coconut and sweetened condensed milk together in a bowl.
   
6. When the brownie timer goes off, pull them out of the oven, use the bottom of a tall, thin shot glass or the back of a spoon and press it into each brownie (to make a ‘cup’ of sorts).
   
7. Add a spoonful of the coconut mixture to each ‘cup.’
   
8. Place the brownies back in the oven for the other half of the baking time.
   
9. Optional: Drizzle with melted chocolate
10. Serve and enjoy!

James thought the Coconut Macaroon Brownies were delicious! He couldn’t eat them all, though, so I sent the leftovers to work with my husband. He and his co-workers thought they were scrumptious, too!

Will you try Coconut Macaroon Brownies?