Coconut Macaroon Brownies

Good afternoon everyone! Another Friday has rolled around once again, and I have a scrumptious recipe to share with you today! I’ve had this recipe saved on my computer for probably over a month, and I’ve had the ingredients in my pantry for just about that long too! Needless to say, I’m very excited for these coconut macaroon brownies!

First of all, I LOVE coconut macaroons, so when I saw this recipe online, I knew I had to make them. The original recipe can be found here on Allrecipes. The original recipe made brownies from scratch, and kudos to you if you can/want to do that, but I just used a box mix. Saves a ton of time and effort!

Ingredients:

1 box brownie mix (+ ingredients it calls for)
1 14-oz can sweetened condensed milk
1 14-oz bag flaked coconut (Note: the original recipe calls for 4 cups of coconut which is more than double what I used. One 14-oz bag was more than enough for my brownies!)
1 tbsp vanilla extract

Directions

Preheat oven to 350 degrees F.
Grease 9X13″ baking pan.
Prepare brownies as instructed on the box.
In a separate mixing bowl, combine sweetened condensed milk, coconut and vanilla.
In the greased pan, spread half of the brownie mix evenly on the bottom.
Carefully spread all the coconut mixture on top of the brownie layer, spreading evenly to all the edges. It’s a bit hard to get in even without disrupting the brownie batter, but I believe in you!
Top with the remaining brownie mix.
Bake for approximately 35-40 minutes or until firm on the top, and a tooth pick comes out clean.

And that’s all there is to it! It’s a delectable sandwich of sweet and flaky coconut between two layers of ooey gooey chocolate brownie. To die for! Thanks for reading, lovelies!

Edit: sorry for the weird lighting of some of the later pictures; a thunderstorm started halfway through making these! More pics will be posted soon!