Macaroon Brownies

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Two Years: Atlantic Beach Pie
Three Years: The Best Peanut Butter Cookies
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Macaroon Brownies
Makes 9-16 squares

Macaroon Filling:
2 cups coconut flakes
2 cups coconut shavings
1/2 cup mini chocolate chips
1 14-oz can sweetened condensed milk
1 tsp pure vanilla extract

Brownie Batter:
2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 tsp salt
1 1/2 sticks unsalted butter, melted and cooled
4 eggs
1 tsp pure vanilla extract
2/3 cup all purpose flour

Macaroon Filling:
In a large bowl, combine both types of coconut and chocolate chips. Pour in sweetened condensed milk and vanilla, stirring to combine. Set aside.

Preheat oven to 350 degrees Fahrenheit. Line an 8x8x2 square pan with parchment paper. Whisk together sugar, cocoa powder, and salt. Whisk in butter, then eggs, one at a time. Whisk in vanilla. Stir in flour. Pour half the brownie batter into the prepared baking pan. Top with half the macaroon filling, spreading evenly. Pour the rest of the brownie batter on top, spreading gently to the edges. Top with dollops of macaroon filling. Bake 45-55 minutes, rotating halfway through, until a toothpick comes out clean with moist crumbs attach. Let cool completely in pan before slicing and serving.


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