We’re continuing to harvest “milk” from whole coconuts as we experiment with curry recipes, leaving us with quantities of “mash” or pulp . It’s a bit of a challenge to crack the first one, but like almost anything else, it becomes easier and faster. Then the challenge is what to do with the shells (compost) and meat. The group that came to lunch today agreed that Chocolate Macaroon Brownies could top the list. Inspired by Whitney’s Grand Marnier Brownies, these three- layered sweets combine the flavors of coconut, chocolate, and espresso. Crack a coconut and indulge!
Chocolate Macaroon Brownies – Serves 8-10
7 ounces bittersweet chocolate broken into chunks
7 tablespoons unsalted butter
3/4 cup (4.5 oz.) gluten free flour mix (ours, yours, or Trader Joe’s)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon xantham gum
2 large eggs
1/2 cup (2.5 oz.) Coconut Crystals/Sugar
1 teaspoon almond extract
3/4 cup (2.75 oz.) coconut mash (the result of making coconut milk from a fresh coconut.)
1. Preheat the oven to 325 F and line an 8 x 8 x 2 inch (or 9 x 9 x 2 inch) pan with parchment paper.
2. Melt the butter in a heavy saucepan. Remove from heat, add the chocolate, cover, and let sit for 5 minutes or until the chocolate is melted. Whisk to blend.
3. Combine the flour, soda, salt, xantham gum, in a small bowl.
4. Add the coconut crystals to the melted butter and chocolate; stir with a wooden spoon to blend. Add the eggs, one at a time, blending well after each addition.
5. Stir in the dry ingredients followed by the coconut mash, scraping down the bowl as necessary. Spread the batter into the prepared pan.
6. Bake at 325 F for 25 minutes if the pan is 8 x 8, or 22 minutes if the pan is 9 x 9. Let cool completely before icing!
6 tablespoons coconut oil, room temperature
2 teaspoons espresso syrup (mix 1 teaspoon of espresso powder with 2 teaspoons of water.)
1 cup confectioners’ sugar
1 tablespoon (you can do it!) marshmallow fluff… there are organic varieties
1. In the bowl of a stand mixer, beat the coconut oil and espresso syrup until well blended. Add the confectioners’ sugar and continue to beat until the buttercream is smooth. Add the marshmallow fluff and beat on high speed for 3-5 minutes or until the buttercream is light and fluffy.
3. Spread over the cooled brownies and set in the refrigerator or freezer whilst you make the glaze.
5 tablespoons unsalted butter
1/2 cup (3 oz.) bittersweet chocolate chips
1 teaspoon vanilla extract
Optional: 1/2 cup toasted coconut flakes
1. Melt the butter in a small heavy saucepan. Remove from heat, add the chocolate, and cover for 5 minutes, or until the chocolate melts. Stir to blend evenly.
2. While the glaze is warm, pour it over the cold buttercream, tipping the pan to allow it to run evenly over the surface. If the glaze has become too firm to pour and “run” easily, set in hot water for a minute or two, stirring until the consistency is loose enough. Sprinkle the toasted coconut flakes over the warm glaze. Chill the brownies until the glaze is firm.