Coconut Almond Brookies

By Niecer

These Coconut Almond Brookies are a SERIOUS bar cookie brownie combination! These fudgy brownies topped with coconut sugar cookies are perfect as they make a jelly roll pan to feed a big group.

Ingredients

• FOR THE COOKIES:
• BROWNIE
• 2 sticks melted butter, NOT margarine
• 1/2 tsp almond extract
• 1/2 tsp coconut extra
• 1/3 C coconut
• 1/2 C Hersheys DARK Cocoa powder
• 2 C sugar
• 1 C flour
• 4 eggs
• 3/4 cup unsalted butter
• 3/4 cup granulated sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup shredded sweetened coconut

Preparation

Step 1

Melt butter and cocoa. Set aside. Whip eggs with sugar until frothy, then fold in butter mixture. Add extracts and flour. Pour into greased jelly roll pan.

Make cookie batter and drop by teaspoons onto brownies, and cover as best you can. Won't be able to spread as cookie dough is thicker than brownie batter. Sprinkle with 1-2 C chopped almonds (your preference) and 1 C mini semi-sweet chocolate chips. Bake at 350 approx 25-30 minutes but do NOT over bake.