Calling all chocolate and coconut lovers, this recipe is to die for!!!
Chocolate Macaroon Pizza
1 package (19-21 oz) fudge brownie mix (plus ingredients to make brownies)
2 egg whites
1 package (14 oz) sweetened flaked coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
1 package (2.25 oz) sliced almonds
2 tablespoons (1 oz) semi-sweet chocolate morsels, melted
1 teaspoon vegetable oil
Preheat oven to 375F. Place a 15-inch circle of Parchment Paper on Large Round Stone. Prepare brownie mix according to package directions in Classic Batter Bowl. Pour brownie batter on Parchment Paper, spreading into a 14-inch circle using the Large Spreader. (Do not bake without Parchment Paper or batter will run off baking stone while baking.) Bake 15-18 minutes or until brownie is set. Do not overbake. Remove from oven to Stackable Cooling Rack.
In clean Batter Bowl, combine egg whites, coconut, and sweetened condensed milk; mix well. Spread coconut mixture over top of brownie to within ¼ inch of edge. Sprinkle with almonds. Return to oven and bake 20-25 minutes or until edges of coconut are deep golden brown. Remove from oven to cooling rack.
Place chocolate morsels and oil in Small Micro Cooker; microwave, uncovered, on HIGH 45 seconds or until chocolate is melted and smooth, stirring after each 10-second interval. Do not overheat. Drizzle chocolate over pizza. Cut into wedges.
This looks sooo yummy!!!
Did you use a pizza stone, and if so, did you preheat the stone? I made this in a 13 inch coated aluminum pizza pan and the middle of the brownie was very undone. I’m thinking I need a 15 inch pan or stone, but everything I’ve heard about stones for pizza says you need to preheat the stone. Would love any advice you can offer. Thanks! –Sue
Hi Sue,
Yes, I put it on a pizza stone, but mine is from Pampered Chef so it’s actually considered a “baking stone”. They don’t require any preheating. The difference between the stone and the aluminum pan is that the stone will bake much more evenly. So the edges won’t crisp up while the middle is still not cooked.
Instead of a larger pizza pan, I’d probably try it in a “non-pizza” form. I’d bake a batch of brownies for about 1/2 their cooking time, then top with macaroon topping and finish baking. It won’t be a pizza, but it’d still be a fabulous dessert.
If you have any other questions about stoneware or are interested in purchasing any, please just let me know.
Good luck,
Chris
Independent Kithend Consultant
http://www.pamperedchef.biz/chriscookin