Best Toasted Coconut Brownies Recipes

TOASTED COCONUT BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

TOASTED COCONUT CASHEW BROWNIES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
• Spread coconut in single layer on ungreased cookie sheet. Bake 8 minutes or until lightly toasted, stirring every 2 minutes. Cool 10 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate and butter on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in granulated sugar and brown sugar with whisk. Add eggs, one at a time, stirring with whisk just until blended after each addition. Stir in flour, vanilla and salt.
• Stir toasted coconut, cashews and ginger into batter. Pour into pan.
• Bake 44 to 46 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely on cooling rack, about 1 hour. Use foil to lift from pan. Cut into 4 rows by 4 rows.