What do you do when something that you cooked fails? You turn it into something that’s delish! And that’s exactly what I did. Lately, I have been having problems with baking fudgy brownies. I suspected it to be the bake-ware that I use (a glass dish), but just to make sure that it wasn’t my recipes that were the problem, I picked up a box-mix. Although I am not a ‘box-mix’ kind of person, I did use it here. And I am glad I did, because now I know where the problem lies.
So, to continue with my brownie saga, I seem to have no problems with the cake-y brownies, it’s just the fudgy ones that don’t seem to ‘set’ the way they are supposed to. So when I tried baking a box-mix brownie, the same thing happened. It was a little too ‘liquid-y’ if I must say. The foodie gave one look at it and asked me to trash it. But I just didn’t want to. So I rummaged through my baking supplies and found a packet of coconut flakes. And I had half a can of condensed milk lying in the refrigerator. So I just knew I had to make some coconut macaroons with brownies in them. And I must say, the foodie was a convert when he saw what I had turned the ‘brownie’ into!
Do you all face problems with baked items at times? If so, which ones?
P.S: I almost didn’t post this recipe, since I felt that the lighting in the pic was not alright, but the foodie said it was good to go.
Brownie Coconut Macaroons
- 1 box Ghirardelli Dark Chocolate Brownie Mix – Baked as per instructions
- Unsweetened Coconut Flakes – 5 oz
- Fat Free Sweetened Condensed Milk – 1/2 cup + 2 tablespoon
- All Purpose Flour/ Maida – 4 tablespoon
- Vanilla Extract – 1 teaspoon
- Salt – 1/8 teaspoon
- Using a 1/2 tablespoon measure, scoop out the brownie and using your palms, form brownie balls. Place these in the refrigerator till you prepare the coconut mixture..
- In a mixing bowl, add the coconut flakes, flour, salt and mix well.
- Next add the condensed milk, vanilla extract and fold it into the coconut mixture, till thoroughly incorporated.
- Line a baking tray with parchment paper and preheat the oven to 325°F.
- Take the brownies out of the refrigerator, and using well oiled palms, cover the coconut mixture over each brownie ball.
- Place the formed macaroons on the lined baking tray, and bake them for 15 to 20 minutes or until the macaroons turn slightly brown.
- Remove the macaroons from the oven and place them on a cooling rack until they reach room temperature.
Nutrition Per Serving(brownie not included)*: Calories – 138; Fat – 7 grams; Protein – 2 grams; Carbs – 16 grams; Fiber – 2 grams
- Although the box-mix calls for the use of an egg, I substituted it with flax-seed meal.
- I did not make use of the whole ‘box-mix’ brownie, so you might want to double or triple the coconut macaroon ingredients based on how many brownie balls can be made. The recipe in this post makes 12 such macaroons.
- I also do not have the calorie count for the brownies for the same reason. The nutrition per serving will be updated the next time I make these macaroons.
- *Nutritional information from MyFitnessPal