75
Mar 22

Coconut Brookies

Sometimes I want to change my name to Brooke, because then I could have the best dessert ever named after me: Brookies. They’re part brownie, part cookie, and all super decadent.

Coconut Brookies are part brownie, part coconut sugar cookies. Two easy recipes combine into one decadent bar cookie. This is the perfect potluck recipe!

Oh, I’m sorry. Your keyboard is full of drool now, isn’t it? If only computer screens were scratch and sniff.

Better yet…if only computers were like those food machines in Star Trek: The Next Generation.

“One Coconut Brookie please,” you’d say to the wall. And the wall would shimmer and then a plate of these would appear.

That would be amazing…but then I’d be 1000 pounds.

Coconut Brookies

These bars are a marriage of two of my favorite things: Brownies and Coconut Sugar Cookies.

Food marriages are my favorite things ever. The ones that make me happiest? Include brownies. I’ve married brownies to peanut butter cups, potato chips, cookies, and mini pies. And now? I’ve married them to my other love: coconut.

Coconut Brookies are part brownie, part coconut sugar cookies. Two easy recipes combine into one decadent bar cookie. This is the perfect potluck recipe!

This recipe is quite easy, but it does make a little bit of a mess. Two layers = two bowls. But they’re worth it!

The first thing you have to make are your brownies. I used my favorite recipe for fudgy, ridiculous, decadent brownies. That recipe uses three kinds of chocolate (cocoa powder, unsweetened AND semi-sweet baking chocolate) and lots of butter.

Lots of chocolate + lots of butter = very good brownies.

Now, if you’re craving these bars RIGHT NOW and don’t have all the brownie ingredients for this recipe, don’t worry. You can use a box brownie mix (9×13″ pan size) or use 3 cups of my homemade brownie mix. Chances are you have everything you need to make that right now, without any shopping. (See notes of the recipe for how to incorporate the other kinds of brownies into the recipe.)

The brownie batter gets spread on the bottom of a 9×13″ pan. Then you move onto layer #2: the coconut cookie layer.

Coconut Brookies

I’m so in love with coconut it’s not funny. I weep for the years I told myself I “hated” coconut. I was in my 30s before I relented and admitted I was very, very wrong.

Oh, how many desserts I turned down because of my false hatred for something so wonderful.

{Pretty much my point is, if you say “Ew, what a gross recipe, I hate coconut!” maybe you should try it again. You might be surprised.}

Toasted coconut should be it’s own food group, just saying.

I used the recipe for my sugar cookie bars to inspire the coconut layer of these brookies. The key to the coconut flavor in the cookie layer is to not only add shredded coconut, but to also add coconut extract. It really pumps up the coconut flavor.

Plus, coconut and chocolate were meant to be together. Have you ever tried an Almond Joy? Totally true love.

Coconut Brookies

Just like I have for these bars.

Coconut Brookies

Yield: 24-36 bars

Prep Time:30 minutes

Cook Time:30-40 minutes

These Coconut Brookies are a SERIOUS bar cookie brownie combination! These fudgy brownies topped with coconut sugar cookies are perfect for a crowd!

Ingredients:

For the brownies:

  • 2 ounces unsweetened baking chocolate, coarsely chopped
  • 2 ounces semi-sweet baking chocolate, coarsely chopped
  • 3/4 cup unsalted butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup all-purpose flour

For the cookies:

  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup shredded sweetened coconut

Directions:

  1. Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
  2. Make the brownies: Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
  3. Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, cream of tartar, and salt. Stir in flour, then stir in coconut.
  4. Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
  5. Bake for 30-40 minutes until the tops are dark golden. If you test them with a toothpick the brownies won’t be totally done, so just take them out once the tops are dark golden in color. The brownies will cook more as they cool but they will be super fudgy!
  6. Cool completely before cutting into small bars. These are some serious brookies – a little goes a long way!

If you want to skip the time it takes to make the brownies, feel free to use a box mix, or use 3 cups of my homemade brownie mix. In either case, follow the ingredients/directions on the box (or in the homemade mix post) instead of these for making the brownie layer.

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Sweets from friends:
Sugar Brookies by Shugary Sweets
Toffee Tiramisu Brookies by The Domestic Rebel
Peanut Butter Brookies by Wine & Glue