Coconut Macaroon Brownies

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Dates, deglet noor

  400g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  8 tbsp or 122g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  1 ½ tsp or 6g

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ½ cup or 40g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Coconut meat

  Nuts, raw

  2 cup, shredded or 160g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  100g

• Vanilla extract

  1 tbsp or 13g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a blender, mix avocado, dates, milk and cocoa. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour and baking soda. Stir in the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
3. Make the middle layer. In a medium bowl, stir together the coconut, coconut milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
4. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

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