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Macaroon Brownies



Macaroon Topping

  • 4 ounces cream cheese
  • 1/3 cup granulated sugar
  • 1 egg white
  • 4 teaspoons all-purpose flour
  • 1/2 teaspoon coconut extract
  • 3/4 cup flaked coconut


  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 4 egg whites
  • 1 (2 1/2 ounce) container baby food prune puree
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup toasted chopped almonds

Chocolate Drizzle

  • 1 tablespoon mini chocolate chips, melted


  1. Macaroon Topping: Heat the oven to 350 degrees F. Lightly coat an 8-inch square baking pan with nonstick vegetable oil spray.
  2. Mix the cream cheese, sugar, egg white, flour and coconut extract until smooth.
  3. Stir in flaked coconut. Set aside.
  4. Brownies: In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, cocoa powder and baking powder.
  5. In a medium bowl, beat egg whites until foamy. Add the baby food prunes, buttermilk and vanilla extract.
  6. Add egg white mixture to the flour mixture and mix until blended. Stir in chocolate chips and almonds.
  7. Spread the batter in the prepared baking pan.
  8. Spread Macaroon Topping over the brownie batter.
  9. Bake 25 to 30 minutes.
  10. Let cool, in the pan, on a wire rack.
  11. Chocolate Drizzle: Drizzle over brownies. Decorative tip: Swirl a wooden pick through the melted chips after drizzling them on the brownies.

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