Coconut Macaroon Brownies

Coconut Macaroon Brownies \ Zoë Bakes photo by Zoë François

These coconut macaroon brownies are a delicious collision of two of my absolute favorite treats. They are the brilliant marriage of chewy coconut macaroons and the fudgiest brownies you will ever eat and we have Jake Cohen’s new book, Jew-ish, to thank. I grew up eating coconut macaroons at Jewish holidays and they were typically out of a box, that felt like it had surpassed its “Best By” date some decades earlier. Don’t get me wrong, I still loved them, but they had very little in the way of flavor or texture, they were just sweet and as a hippie kid, that was enough. As I got older, they failed to excite me and I learned just how easy and delightful a homemade macaroon was. At about the same time, I started making Ina Garten’s outrageous brownie recipe and I realized, in a profound way, just how much I needed chocolate in my life. But, those two recipes never found themselves stacked together in a pan and baked as one. That is what Jake did and it is a stroke of genius.

He has other classic recipes in his book, Jew-ish, updated and, like these coconut macaroon brownies, they are made so much better than my childhood memories, which is nothing short of a revelation. It’s a book full of new traditions.

Coconut Macaroon Brownies \ Zoë Bakes photo by Zoë François

Coconut Macaroon Brownies

Coconut Macaroon Recipe by Jake Cohen – The only changes I made were to bake them in an 9-inch Square Cake Pan, so they were a touch thicker, and baked them for a few more minutes. I also switched out the chocolate chips for chopped Valrhona chunks, because YUM! You can watch me make these coconut macaroon brownies in my Instagram highlight video

Buy the Book: Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

Coconut Macaroon Brownies \ Zoë Bakes photo by Zoë François

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6 thoughts to “Coconut Macaroon Brownies”

  1. Thank you! I have to be gluten free, and gluten free matzo meal just doesn’t do it for me. This is perfect for me, and my pickier by the minute husband might even like them and help me eat them. Sounds like a great recipe!

  2. How well do these keep? Could I make them two days ahead of time for an Easter celebration?
    Thanks so much

    1. Hi Kate! I made these myself on Saturday and they are still the same amazing texture and flavor today. Enjoy!

  3. I only have sweetened coconut for the top layer. Would it be too sweet? perhaps cut down on sugar amount?
    Thank you.

    1. Hi Minji! When Zoë made the recipe she only had sweetened coconut as well and she still loved it. If you’re concerned it would be too sweet, you could always trying reducing the sugar a small amount.

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