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Remove from the oven, let it rest for 5 minutes before transferring the macarons to a wire rack to cool completely. To make the Brownie Batter Filling: Combine the flour, cocoa powder, sugars, and salt in a bowl. Whisk in the melted butter, vanilla, and heavy cream, switching to a rubber spatula at the end.
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Dab a little chocolate on one side of a brownie disc, and press it against the macaron. Allow to set for 2 minutes before dabbing chocolate on the other side of the brownie and adding the second macaron, sandwiching the brownie in-between the two macarons. Allow to set until the chocolate is firmed up, about 10 minutes. Enjoy!
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For the macaron: Pulse the 7 ounces powdered sugar, 4 ounces almond flour, and cocoa powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl).
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Line a 8×8" pan with parchment paper, and spray with oil spray. Or you can grease it with butter and flour. Melt the butter and chocolate chips together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between.
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While the macarons are drying, place the oven thermometer in the center rack of the oven. Heat oven to 300°F (150°C). Bake one sheet at a time on the center rack of the oven for 24 - 27 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons.
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As these macarons cool, the tops get a slight "crust" making them look like a brownie. This isn't the norm for macarons, but don't panic (I did the first time I made these), this is the way they are supposed to look. They almost look underbaked, but they are not. Let them cool completely on the baking sheets.
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Add the macaron flour, the cocoa powder, the salt and stir with a spatula until the batter is smooth. Lastly add the chocolate chips or chopped chocolate to the bowl. Pour the batter in a 9×9 or 8×8" pan lined with parchment paper. Bake in the pre-heated 350ºF oven for about 25 minutes.
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Melt the butter and chocolate chips together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between. Whisk until smooth and melted together. Add brown sugar and granulated sugar to the chocolate/butter.
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Set aside. Step 4. Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
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Pour half of brownie batter into a greased 9x13-inch pan. In a medium bowl, stir together coconut, sweetened condensed milk, vanilla extract, and mini chocolate chips. Spoon evenly over brownie batter. Pour remaining brownie batter over coconut mixture. Bake at 350 degrees for about 45 minutes.
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Preheat oven to 375°F. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated.
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Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside. In a medium bowl, mix together the coconut and condensed milk. Set aside. In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
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Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth.
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Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Sprinkle the ground chocolate chips onto the macarons. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch. Bake 1 sheet at a time for 18 minutes, rotating halfway through.
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Add cocoa powder, espresso powder, baking powder and salt into the macaron flour. Pulse everything a few times until well combined. Place chocolate chips in a microwave-safe bowl and melt the chocolate in a microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well and microwave for 30 seconds.
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Steps. Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.
