Coconut Macaroon Stuffed Brownies

Okay, so just to get this out of the way, these brownies do not have cherries in them. At all. My mom just stopped buying shredded coconut, and I needed something cool for the photo props and . . . 

You know, I just used cherries. 

These brownies are amazing. Seriously. They've won 2 blue ribbons! These are so so so good!

I mean, imagine this. A fudgy brownie stuffed with coconut macaroons, then topped with chocolate marshmallow frosting. These brownies are not for the faint of heart. They're rich. But, I've had richer things. Like a magic bar. 

Bonus, when things are rich, you can cut them in tiny little pieces. And take them to parties. And then you'll have a lot left over because they're so small. And then you can eat all of them because they're just so tiny it couldn't possibly hurt. 

Right?

I made these with my Grandma. I went down there for a week. We made lots of yummy things, but these are the only blog worthy ones. Okay fine, they were all for the blog, these were just the only ones that made it home. 

The batter is really really thick. This helps make it fudgy, but you can totally make them with a box mix. They'll still be delicious, and just a teensy bit easier. Honestly, these really aren't that hard, they were a snap to throw together (especially when compared to cheesecake. Holy cow, I am never ever making cheesecake again. I'll stick to cheesecake bars thankyouverymuch.)

Anyways, these were gobbled down super fast. Three times during the photo shoot my little brothers and sisters came over and tried to take them.

Sigh. Not easy being a dessert blogger. 

But these brownies make it worth it. 

Coconut Macaroon Stuffed Brownies

Thick fudgy brownies stuffed with coconut macaroons, topped with chocolate marshmallow frosting, these are incredibly delicious, and it's no wonder why they won 2 blue ribbons!

Prep Time:25 min.   Bake Time:40 min.  Total Time:70 min.  Serves: 48 

Ingredients:

• 2 cups sugar
• 1 cup butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 cup baking cocoa
• 1/2 teaspoon cream of tartar
• MACAROON FILLING: 1 package (14 oz.) flaked coconut
• 1 can (14 oz.) sweetened condensed milk
• 2 teaspoons vanilla extract
• FROSTING: 3/4 cup sugar
• 1/4 cup milk
• 2 tablespoons butter
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Directions:  

1.  In a large bowl, cream butter and sugar until light and fluffy. 
2. Add eggs and vanilla, mix well. 
3. Combine the flour, cocoa, cream of tartar, gradually add to the creamed mixture. Spread half into a greased 13x9 pan.
4. For filling, combine the coconut, sweetened condensed milk and vanilla. Carefully spread over batter in a pan. Top with remaining batter. 
5. Bake at 350 for 40-45 minutes. 
6. For frosting, combine the sugar, milk and butter in a saucepan. Cook and stir until sugar is dissolved. 
7. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat and stir in vanilla.
8.  Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into small bars, and serve.

Notes:
*don't let the frosting cool too long or it will be hard to spread.  
*you can use a box mix in place of the brownie batter
*if the macaroon filling is too sticky, add about 2 teaspoons of milk.
Adapted from Taste of Home  
   

So, yeah, you should make these brownies. They are super duper good, and yeah go make them. 

 Wait, I have one more photo! 

Here ya go!