Reviewed: Nov. 15, 2009

The flavor of these brownies is excellent! I gave it a 4 instead of a 5 because, like many, the brownie is more like cake and I like my brownies more dense. Also, they were a little dry so I think the baking time could be shortened up a bit to help with this. I like the idea that many have about using their favorite brownie recipe and using this filling.

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rrmarlnee

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Reviewed: Oct. 27, 2009

These were wonderful! I did cheat and use a box mix for the brownies, but the filling was amazing. I used regular sweetened flaked coconut, and the result was a very sweet, moist, macaroon filling. We all loved them, and will definately make again.

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TwinsMom

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

These weren't quite what I was wanting but they were still very good. Used sweetened coconut and it was still okay, just cut down the amount of condensed milk. Very thick brownies, even in a 13 x 9 pan. Also added almond slices.

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Becca

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

These are rich - next time, and there will be a next time, I'll cut them into smaller servings. The coconut layer DID full me when checking doneness. The toothpick kept coming out moist because of the middle layer so I overbaked them a tad.

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JOPHILLIPS

Cooking Level: Beginning

Home Town: Dalhart, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Jun. 19, 2009

These were good. I followed the recipe exactly, but I did not include the nuts. I think they would be better if it was 3 cups of coconut, and add pecans and some caramel between the layers. I took them to a party, and they were a big hit.

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SKOONUS

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Reviewed: May 16, 2009

Great idea however mine came out way to dry. I think 45-50 mins is way to long. These brownies are not that thick. I think 30-35 mins would have been plenty. If it wasnt so dry these would have been to die for! I will make these again with shorter bake time.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 6, 2009

These are to die for! Of course, sugar is my friend! Everyone in my family (who likes coconut) loves them! Definitely do not overbake and keep well-covered, if they last more than a day! I even substituted 1 tsp. baking powder the first time because I didn't have the cream of tartar, and they were fine. I've made them 3 times in as many weeks for get-togethers. Definitely need coffee (or milk for the littles)! My favorite dessert recipe!

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Schoolin' Mama

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

Good, not excellent. It's too sweet. One piece is enough for the whole day. 100% guilt when you eat it. I can actually feel gaining weight while eating it. yikes! I'll probably make it again but will reduce sugar by 1 cup. Maybe increase the cocoa powder to 3/4 cup. I can't taste the chocolate because the sweetness is overwhelming. The coconut macaroon filling is super sweet. Check in 30 minutes of baking, you don't want to overbake or it will come out dry.

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aussiemum

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 18, 2009

Loved this recipe. I followed the directions and they came out perfect. They are sweeeeet.

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Cindy

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

These are pretty good, not quite what I envisioned, but not bad. I didn't bother trying to hunt down any unsweetened coconut and just used the regular sweetened kind. It's sweet, but it's dessert, right? I didn't make the brownie recipe listed but used a box mix instead, as a shortcut. I don't know if I'll make these again.

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MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 11, 2009

HUGE disappointment- made for my valentine after reading several great reviews. Flavor was generic/boring, coconut layer pulled apart from chocolate. And was a big hassle to make spreading dough. Probably worst recipe I've done from this site.

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qayaqgirl

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Reviewed: Jan. 5, 2009

so so so good! i made this recipe with 1.5 times the brownie, so as to have a good coconut-brownie proportion, as some reviews stated there wasnt enough brownie. The cake was thick and rich, the coconut tasted FAB, the brownie, yes it was cakey, but SOO good! i also preffer fudgy brownie but i suppose with this coconut in it, it might have all been too....fudgy? AMAZING, with defoo make it again! however, i baked in a 9x13inch, and the middle wasnt properly done, not that it matters, it added a creamy touch to the cake and was amazing. the top was perhaps too hard, i tried to bake it long enough to have the middle as baked as possible and burnt the top a lil! oh well... EVERYONE went crazy about this, even those which dont like coconut so much! definately a keeper!! thanks!

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HT27

Cooking Level: Beginning

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Reviewed: Nov. 12, 2008

I made these brownies and I did not have unsweeted coconut so I used sweetened. I also ended up melting the butter completely which I believe helped make the batter more spreadable which some reviewers have complained about. We served the brownies with a mixture of blueberries and strawberries over the top with cool whip. I will definately make them again because they were relatively easy to make and very delicious!!

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emiller

Cooking Level: Expert

Home Town: Orrville, Ohio, USA

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Reviewed: Sep. 11, 2008

Relatively easy to prepare and very delicious.

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Lynn Trapp

Cooking Level: Expert

Home Town: Perryton, Texas, USA

Living In: Orange City, Iowa, USA

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Reviewed: Jul. 20, 2008

These are incredibly rich but sooo good! When I make these, I line the 9x13 pan with aluminum foil and grease the foil, so that I can take the sticky brownies out easily and peel down the foil, then cut them up. It's so much easier than cutting them out of the pan because the macaroon layer gets very sticky. Yum! :)

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Tami

Cooking Level: Expert

Home Town: Hammond, Indiana, USA

Living In: Winamac, Indiana, USA

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Reviewed: Apr. 11, 2008

Excellent! I confess I used boxed browines and only used the filling which was wonderful. When I have more time I will make the browines from scratch.

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Lynnje

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Reviewed: Mar. 16, 2008

I've made these brownies twice now. I think they are to die for! The only reason I didn't give the recipe a 5 was because it is a little difficult to make. The brownie mixture is SOOOOO thick that it is almost imposible to work with. I had to add some milk to it just to be able to get the top layer spread out. Other than that, this recipe is fantastic!

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Lesley W.

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Reviewed: Jan. 15, 2008

major winner. every one loves these. I usually frost them.

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msjjones

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Reviewed: Dec. 13, 2007

The rating is for the filling; as others suggested I used a different recipe for the brownies (Fudge Brownies I from this site). The coconut macaroon filling is a nice way to "dress up" regular brownies. I used a 9X9 pan because I like thick brownies and baked for approximately 60 minutes. Very good! Thanks!

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Nov. 26, 2007

These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change anything. The batter was very thick, so it was hard to spread, and I found that I had to spread it with 2 fingers with a little butter on them- the spatula just was clinging to the batter. I made them in a 9x9 bar pan and thought the thickness of the layers was absolutely perfect. These are just great and are definitely staying in my recipe box. We burned our mouths on them because we couldn't wait till they cooled to taste them, and they were worth it. They are even better the next day.

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