Well it sure was right, they were delicious!
Coconut chocolate brownies and coconut frosting are a winning combination!
Toasted coconut have been a favorite of mine since I could remember. I heat of a skillet and stir coconut until it’s golden in color, the smell fills the house and before I know it everyone is in the kitchen waiting to be the taste tester. Funny it’s like they’ve never tried toasted coconut before 🙂 all of a sudden they can’t wait to help me wash the pan either. I toast a bunch at a time and place it in a glass jar with a lid so that I have plenty on hand, it’s just wonderful topped on this
faux banana ice cream too 🙂
These brownies are so quick to make, use a package brownie mix and add a teaspoon coconut emulsion to it, bake the brownies in cupcake liners for 18 minutes at 325 degrees. Set the timer for 15 and check them every minute, there is nothing I don’t like more than a dry brownie, so check often and don’t over bake.
Place a 2D tip in the piping bag and pipe on the roses, want to pipe on roses like these here is a how-to video
I left some of them plain and some were sprinkled with toasted coconut, to no surprise they were all devoured!