Chocaroons are an extraordinary ooey-gooey brownie-type cookie! I mean these lovely cookies are over-the-top. They consist of a sugar cookie layer for the crust. Then they’re topped with coconut and miniature chocolate chips. They taste spectacular and are really quick and easy to make too. For those of you who like both coconut and chocolate these bars are absolutely fabulous.
Chocaroons can be ready to serve in about 30 minutes–beginning to end! On top of that, they really are quite economical, too. Because most cooks will have all the ingredients on hand these blondies can be whipped up for a spur of the moment treat with very little fanfare or work involved.
My neighbor across the street has moved now, but before she left I made her a batch of these delicious bars. All her family who came to help her also loved them. And you will see why if you make them yourself! They are simply drool-worthy. Since they’re so quick and easy to make, you may find these one of those “go-to” recipes when you need to make a dessert fast.
The key to these amazing bars is the cook time. If you overbake the bars, then when you go to cut them, the chocolate chips will pull up horribly as they are too soft. It is best to bake them in 15 – 20 minutes–no longer. If you have a slow oven like me, you will probably need the full 20 minutes to bake these jewels. Otherwise, you really need to check these to see if they’re done after 15 minutes.
If your chocolate chips have gotten too soft, then I recommend putting the pan in the refrigerator and don’t cut them until they are good and cold. If you don’t overbake them, though, they can be ready really quickly. Even still, plan to have a deliciously gooey chocolate bar to die for!
The first time I ever tried this recipe was when our family went to Ron & Mimi Pownall’s house for dinner one time. Mimi almost always served at least two desserts any time she had company. This was one of those desserts. I think Mimi is the only gal I know who enjoys cooking as much as I do and we would both bake 24-7 if we could (and if we didn’t gain 10 million calories from doing so!)
When Mimi made this delicious dessert she used miniature chocolate chips. I’ve used regular chocolate chips for this recipe before, but I really like the texture and the massive amount of chips when you use miniature chocolate chips instead, so I’ve pretty much stuck with using the miniature chips when I bake this recipe.
If you’re looking for a wonderful blondie recipe that’s easy, economical, and has fabulous taste that you can whip up in a jiffy, then consider trying out these Chocaroons sometime soon. You won’t be disappointed, and neither will your family.
I posted this recipe initially in August 2013. The pictures turned out well, but since I was making them again anyway I decided to take some new pictures. Our church had a Disciple Now Weekend in February (2018) for our youth. They were planning on having pizza for Saturday lunch and going out and buying cupcakes for dessert. I told them I could make dessert instead (to help save money).
I made four different kinds of brownies (for 200). Those included Fudgy Sprinkle Brownies, Coconut Pecan Pie Bars, Sea Salt Caramel Chocolate Chunk Brownies and these luscious Chocaroons. If you enjoy chocolate and coconut together, you’ll rave over these delectable treats.
Chocaroons are a delicious coconut and chocolate chip cookie that your family will adore!
These brownies are ooey, gooey and delicious!
Chocaroons are great party treats and also excellent cookies for holiday baking. Each bar-type cookie is filled with coconut and chocolate chips.
Here’s what I did.
I used these ingredients. I really prefer using miniature chocolate chips instead of regular chocolate chips.
Soften butter and place in large mixing bowl along with brown sugar, white sugar, baking soda, salt, an egg and vanilla.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with a wooden spoon to combine.
Spray a 9×13″ baking dish with cooking spray. Press crust layer into pan. You may need to sprinkle a little flour on top so your hands don’t stick to the dough.
Sprinkle with coconut and miniature chocolate chips. (Miniature chocolate chips work a lot better in this recipe than regular-sized chocolate chips).
Bake at 375 about 15 minutes – don’t cook longer than 20 minutes.
Chocaroons are SO delicious. They are rich, sweet, decadent! And, oh, SO chocolatey! I really prefer making these bars with miniature chips because there seems to be so much more chocolate this way.
Bring a plate of these spectacular blondies to your office and they will be wolfed down in nothing flat!
Here’s the recipe.
(Recipe adapted from Mimi Pownall, First Baptist Church Indian Rocks, Largo, FL)
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 tsp. vanilla
- ½ cup coconut
- 1 cup Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup miniature chocolate chips
- Cream together all ingredients except chips and coconut.
- Spread into greased 9×13” pan.
- Sprinkle chips and coconut on top.
- Bake at 375° for 15-20 minutes.
Coconut lovers will treasure these delicious treats. Chocaroons are so easy to make. If you want a pain-free dessert that you don’t have to agonize over several hours to make and takes up very little of your time, then consider making a batch of Chocaroons sometime soon!
Don’t Chocaroons look incredible? They are kind of a cross between chocolate chip cookies and macaroons! Your kids will love having these fabulous cookies in the cookie jar! We have made Chocaroons for our Christmas Cookie Extravaganza before and they are always well received.
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