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Coconut Macaroon Mousse Brownies

2023-02-15 - Written by: Emma Taylor

Dessert Chocolate Coconut Macaroons

Coconut Macaroon Mousse Brownies

A rich and creamy coconut macaroon mousse layered on top of a dense chocolate brownie, perfect for any dessert lover.

The Coconut Macaroon Mousse Brownies Recipe

Servings

This recipe makes 9-12 servings.

Ingredients

For the brownies:

  • 1 cup (200g) dark chocolate chips (at least 70% cocoa)
  • 1/2 cup (100g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour

For the coconut macaroon mousse:

  • 1 can (14.5 oz or 410ml) sweetened condensed milk
  • 2 cups (250g) shredded coconut
  • 8 ounces (225g) cream cheese, softened
  • 1 teaspoon pure vanilla extract

For the chocolate ganache:

  • 1 cup (200g) semisweet chocolate chips
  • 1 tablespoon unsalted butter

Instructions

To make the brownies:

  1. Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour and salt. Set aside.
  3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.
  4. In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Stir in the melted chocolate until well combined.
  7. Gradually mix in the flour mixture until just combined, being careful not to overmix.
  8. Pour the batter into the prepared baking pan and smooth the top.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.

To make the coconut macaroon mousse:

  1. In a blender, combine the sweetened condensed milk, shredded coconut, cream cheese, and vanilla extract. Blend on high speed until smooth and creamy.
  2. Refrigerate the mixture for at least 30 minutes or until chilled.
  3. Once chilled, use an electric mixer to whip the mixture until stiff peaks form.

To assemble the brownies:

  1. Remove the cooled brownies from the pan using the parchment paper overhang.
  2. Cut the brownies into desired shapes (e.g., squares, rectangles).
  3. Spoon a layer of coconut macaroon mousse on top of each brownie shape.
  4. Drizzle with chocolate ganache (recipe below).

To make the chocolate ganache:

  1. Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
  2. Remove from heat and stir in the unsalted butter until combined.

Tips and Variations

  • For an extra coconut macaroon flavor, sprinkle shredded coconut on top of the mousse before serving.
  • To make individual servings, use small cups or ramekins instead of a large baking pan.

Enjoy your Coconut Macaroon Mousse Brownies!