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Coconut Macaroon Brownies

Two treats in one, lectin free brownie macaroons are gooey, fudgy, sweet, and coconutty without grains and sugar to weigh them down. And they're keto, too.

Lectin Free Gourmet coconut macaroon brownies, inspired by Food & Wine recipe contributor Jack Cohen, combine the best of both dessert worlds. A spectacularly dark and rich, gooey and chewy fudge brownie provides the foundation for an equally stunning sweet-and-salty coconut macaroon. What's missing in my Lectin Free Gourmet version? Sugar! Read on for the recipe.

If you've followed me for a while, then you know I rarely look at other people's recipes. I like my recipes to be my own. But I have one exception, and that's Food & Wine magazine. This is my absolute favorite food magazine, and occasionally I see something that I just have to convert to lectin free.

Over the years, I've felt Marti Buckley's Basque Garlic Soup, Paxx Caraballo Moll's blooming enoki, and Yasmin Khan's rocket soup all deserved some Lectin Free Gourmet love. You can find these on my Instagram page.

And now, Jack Cohen's coconut macaroon brownies join the ranks of recipes worthy of a lectin free conversion. Honestly, all the recipes in the great magazine do, but who has the time? So, I chose these brownies as my next Food & Wine tribute. I hope you like them.

Despite their complex appearance, this dessert is very easy to make. Just mix up the ingredients and bake. The hardest part is separating the eggs. Two yolks go in the brownie layer, and two whites go in the macaroon layer. Funny how that works out. And I have to mention a fairly new product by Lakanto that absolutely makes the coconut macaroon a dream to whip up. Their new monk fruit baking sweetener has replaced their powdered sweetener and it's fabulous. It has a few extra ingredients like inulin and tapioca starch that really help the consistency of baked goods. Actually, this sweetener bakes more like real sugar. If you have trouble finding it in stores, use my link and discount and get it directly from Lakanto's website. Just tap the photo and use code LFGmonk at checkout.

One last thing I have to mention is chocolate. It may seem like overkill, but we use three kinds of chocolate for these brownies. In my humble opinion, brownies can't be too chocolatey. I mean, they're brownies!

So put your aprons on and get ready to bake this delicious treat so you can get it into your mouth ASAP. Okay, let's go.


The Recipe

LFG Coconut Macaroon Brownies

Triple Fudge Brownie Layer

2 oz 72% Cacao Chocolate (I used Trader Joe's Belgian Dark Chocolate Bar)

1/3 Cup Grassfed Ghee (softened)

1/3 Cup Coconut Flour

1/3 Cup Brown Swerve (firmly packed)

1 Tbsp Raw Cacao Powder

1/2 tsp Salt

1 Tbsp Vanilla

2 Pastured Egg Yolks

1 Tbsp Raw Local Honey

1/3 Cup 72% or Higher Chocolate Chips

Coconut Macaroon Layer

2 Pastured Egg Whites

2 Tbsp Lakanto Monk Fruit Baking Sweetener (purple bag)

1/4 tsp Salt

7-10 Drops Vanilla Stevia

2 Cups Unsweetened Finely Shredded Coconut

Step 1: Mix Up the Brownies

Preheat oven to 350 degrees F. Line an 8"x8" baking dish with a piece of parchment paper large enough to hang over the sides. Melt chocolate in a bowl for 1 minute in the microwave. Stir until creamy smooth. Add ghee, coconut flour, brown Swerve, cacao powder, salt, vanilla, yolks, and honey. Stir until blended. Fold in chocolate chips. Pour into the prepared baking dish. Spread brownie batter all the way to the sides and corners. Set aside.

Step 2: Mix Up the Macaroons

In a deep bowl, add egg whites, baking sweetener, salt, and vanilla stevia drops. With a hand mixer and whisk attachment, whip into stiff peaks. Carefully fold in shredded coconut so as not to deflate the meringue. Scrape the macaroon mixture onto the top of the brownie layer. With a spatula, gently spread the macaroon to the edges and corners.

Step 3: Bake Macaroon Brownies

Bake the dessert for 25 minutes. Cool for 5 minutes. Next, with both hands, lift the dessert out of the casserole by grabbing opposite sides of the overhanging parchment. Set the dessert onto a rack to cool completely. After about 30 minutes you can cut the brownies into small squares and eat.

Serve with ice cold a2 milk or espresso. ENJOY!

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I reallyyyyh wanted this to work. It’s two of my partners favorite things. Unfortunately the coconut portion was a disaster. There was no where near enough eggs or liquids to bind the coconut and not have it poof like confetti when cutting. I ended up throwing away the top half. Maybe I needed 4 egg whites?


Can’t wait to try these Kristine!

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