Macaroon Brownie Bites

SUCCESS! The first time I tried to make these, I ended up with one big giant mess. Fortunately, I was able to recreate them into something else. It’s Always Good To Have A Plan B In case you hadn’t noticed, I am fairly stubborn. So instead of giving up and giving in to defeat, I was bound and determined to make these work. I tried again. This time I was successful, and they were a huge hit, loved by all. I don’t know why they didn’t work the first time. The only thing I did differently was to add the paper cupcake holders to the pan, but hey they worked, and they were successful. I was a happy camper and so was everyone else.

Macaroon Brownie Bites

Sometimes the mixes are the best way to make things. SOMETIMES. In fact, when I was in culinary school, way back when, my pastry instructor, Chef Rudy Rosier, was actually the one who perfected one of the leading cake mixes. I think it was Pillsbury, but I am not positive. I just know he created one of the major brands. He was a Master Pastry Chef, originally from Holland. I learned so much from him too. he was one of my favorite chef instructors. But I digress. Back to this recipe. As you can see, I started off by using the Ghirardelli Triple Chocolate Brownie Mix and then followed the recipe they have on the box. Why reinvent the wheel, right?


1 pouch brownie mix

1/3 cup water

1/3 cup vegetable oil

1 egg

Preheat oven to 325* F or 170* C.

Spray your muffin pans and fill each cup with a cupcake paper.

Fill the cups to about 2/3 full and set aside.

Macaroon Topping

1 1/3 cups sweetened coconut flakes

1/3 cup sugar

1/3 cup mini chocolate chips

2 TBSP flour

dash of salt

1/4 tsp vanilla

2 egg whites

Mix everything together until well blended, then spoon on top of the brownie mix.

Bake for about 30-40 minutes. Allow them to cool for a bit before removing them from the pans, and enjoy.

These disappeared very quickly and everyone enjoyed them. WHOOOOO HOOOOOO!!!!! I call that a success.

Stay happy, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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