coconut flour macaroon brownies {gf}

coconut flour macaroon brownies | the thoughtful plateBrownies are my favorite. I’ve already shared a couple of brownie recipes here in the past, but there’s always room for one more, right?

coconut flour macaroon brownies | the thoughtful plateWhen it comes to gluten free brownies there are two kinds that I like. Flourless brownies are great, but another super good option is coconut flour brownies. Thanks to the coconut flour and a smidge of baking soda, they’re less dense than the flourless version.

coconut flour macaroon brownies | the thoughtful plateI’ll be honest, coconut flour and I have never really “clicked.” It’s kind of weird. For one thing, it’s super crazy absorbent and is not one of those flours that you just go subbing in to a recipe without changing anything else. That would most likely end in disaster.

coconut flourBut coconut flour definitely has its uses in the kitchen, and it has some admirable nutrition facts. It’s higher in fiber than regular flour and has nearly twice the amount of protein. It also lowers the glycemic index of whatever you use it in, which is super cool when we’re talking about brownies :) I will always keep it around for these brownies specifically.

They’re gluten free. They’re slightly crumbly but still kind of fudgy, if that makes any sense. And the macaroon topping is chewy and extra coconut-y. They also disappear at parties. :)

browniescoconut flour macaroon brownies | print recipe
recipe adapted from top with cinnamon, both the blog and the cookbook

Note: I used sweetened shredded coconut in the topping this time because that’s what Trader Joe’s carries. However, if you have unsweetened, just double the amount of sugar and you’re good!

Also, if you’d just like a simple chocolate fix, you can skip the topping altogether.

for the brownies
½ cup butter
3 ounces unsweetened chocolate (or 99%), chopped
½ cup honey
1 teaspoon vanilla extract
¼ teaspoon table salt
2 eggs
¼ cup coconut flour
¼ teaspoon baking soda
3 tablespoons unsweetened cocoa powder

for the macaroon topping
1½ cups sweetened shredded coconut
2 tablespoons sugar
1 teaspoon vanilla extract
1 egg white

Preheat oven to 350 degrees. Line an 8-inch baking dish with one piece of parchment paper or foil and coat the entire thing with nonstick spray (preferably coconut). Set aside.

In a small mixing bowl, combine the shredded coconut, sugar, vanilla, and egg white. Mix together with a fork and set aside.

Melt the butter in a medium saucepan over medium heat. Remove from heat, add the chopped chocolate, and whisk to melt and combine. Whisk in the honey, then the vanilla, salt, and eggs. Add the coconut flour, baking soda, and cocoa powder. Stir to combine.

Pour the batter into the prepared pan and smooth the top. Sprinkle the shredded coconut mixture evenly over the top. Bake for 15-20 minutes or until the top of the brownies looks dry and the coconut is golden. (A toothpick will not come out clean.)

Allow the brownies to cool completely before digging in. The best way to cut these is with a serrated knife to gently saw through the macaroon layer.

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