Brownie Macaroon Meringue Pie

It’s Passover! We are celebrating with roast chicken, tons of roasted veggies and this amazing Brownie Macaroon Meringue Pie!

This pie has an ooey gooey chocolatey layer on the bottom is topped with a sweet, crunchy coconut meringue on top. It’s such a good combination and tastes amazing!!

Passover dessert doesn’t have to be bland! What’s your favorite Passover dessert? I’m always looking for some new ones! Let me know in the comments below. 🙂


Brownie Macaroon Meringue Pie

  • Servings: 1 brownie tray (about 24 mini brownies)
  • Difficulty: medium
  • Print


Brownie Layer

  • 8 ounces dark chocolate bar (70% cacao), coarsely chopped
  • 1 cup unsalted butter or coconut oil (8 ounces)
  • 4 large eggs
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon instant espresso granules
  • 1 cup coconut flour (about 4 ounces)
  • 1 cup milk chocolate chips

Macaroon Layer

  • 4 large egg whites
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 4 cups unsweetened finely shredded coconut (12 ounces) 


  1. To make the brownie layer: line a 13- x 9-inch baking pan (I used a round baking pan) with parchment paper, leaving overhang on all sides. Set a medium metal bowl over a small saucepan of simmering water. Place dark chocolate and butter in bowl, and cook, stirring occasionally, until melted and smooth, about 10 minutes. Remove from heat.
  2. Whisk together eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules in a large bowl until smooth. Whisk in warm chocolate mixture until smooth. Fold in coconut flour until just combined, and fold in chocolate chips. Transfer batter to prepared pan; spread in an even layer. Refrigerate 1 hour.
  3. To make the macaroon meringue layer: preheat oven to 375 degrees. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes. Add coconut; beat on low speed until just combined, about 30 seconds. Spread coconut mixture in an even layer over brownie batter.
  4. Bake in preheated oven until brownies are just set (don’t overcook them) and top is golden, about 30 minutes. Let cool completely on a wire rack. Remove from pan; cut into 24 brownies, and serve. Enjoy!

Recipe from Food & Wine.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s