brownie batter for 8" or 9" square pan, from box or see recipes list in notes*
½cupchocolate chips optional
2egg whites
2cupsshredded coconut
½cupsugar
¼teaspoonsalt
1.5teaspoonsvanilla extract
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Instructions
Preheat oven to 350°F. In a large bowl prepare the brownie mix according to box directions, adding eggs, melted butter, and other required ingredients. Or whisk up a from scratch brownie batter adding chocolate chips if desired. Pour the batter into parchment paper lined 8" or 9" square pan.
In a medium bowl combine egg whites, shredded coconut, sugar, salt and vanilla. Place the bowl over a saucepan or skillet with barely simmering water. Stir the mixture until hot and egg whites have thickened and turned opaque, 3-4 minutes.
Spoon the coconut topping over brownie layer and then gently spread it out to cover the entire surface. Bake for about 25-30 minutes (regular brownie baking time + a couple minutes) until macaroon topping is golden brown. Let cool in pan, then chill in the fridge. When chilled, lift out of pan and cut into squares.