Chocolate Brownie Macaroons

We here at Bakers Anonymous have been busy, busy, busy. On top of two jobs, numerous freelance projects keep popping up, making us look forward to a vacation that will never come. Oh, and did we mention graduate school applications?

After the past few months that we’ve had, it’s time to eat some chocolate. Preferably mixed in with coconut. Today’s recipe is pulled from Duncan Hines. Just don’t tell them that we didn’t use their cake mix.

Chocolate Brownie Macaroons

1 box of brownie mix
(As you can see, I used Ghiradelli Ultimate Fudge brownie mix. You can use any brownie mix as long as it COMES WITH A FUDGE PACKET.)
2 C coconut
(Always use Baker’s Angel Coconut; it’s the best on the market!)
2 tbsp vegetable oil
2 tbsp water
1 egg


1. PREHEAT the oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a large mixing bowl, combine brownie mix and coconut; mix well.

3. Mix in the oil, water, eggs and contents of fudge packet with a wooden spoon until all dry ingredients are moistened. Dough will be stiff and sticky.

Pre-wet ingredients.

4. Shape dough into one inch balls. Place two inches apart on prepared cookie sheets; flatten slightly. The cookies won’t spread very much during baking.

5. Bake 10-12 minutes are until edges are set (centers will remain soft). Carefully transfer cookies to foil-covered wired rack to cool completely.

Makes three dozen. These cookies will last, covered on the counter, for about two weeks. They didn’t last a full week at my house!