The best of both worlds - this recipe combines chocolate brownies layers with a middle of creamy coconut macaroon. You've never had a bar like this before!
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. - 26 Nov 2007 (Review from Allrecipes USA and Canada)
This rating is for the filling, it is wonderful! After reading the other reviews I decided to use the filling with my favorite brownie recipe. I also used 1&1/2 brownie recipe to give a better brownie/filling ratio. I made 4 different types of brownies and these are by far the best. I used the Baker's One Bowl Brownies recipe from the Kraft web-site for my base. Thanks for sharing Valerie. - 01 Feb 2007 (Review from Allrecipes USA and Canada)
After reading the other review, I decided to make the batter for my fudgiest brownies, because I prefer them to cakelike brownies. Wow! These were great! I'll definitely make these again! As a side note, try looking in the health food section of the supermarket for unsweetened coconut. You definitely DON'T want to use the sweetened coconut in the baking aisle - it would be far too sweet! - 02 Feb 2002 (Review from Allrecipes USA and Canada)