LFG Coconut Macaroon Brownies

Triple Fudge Brownie Layer

2 oz 72% Cacao Chocolate (I used Trader Joe's Belgian Dark Chocolate Bar)

1/3 Cup Grassfed Ghee (softened)

1/3 Cup Coconut Flour

1/3 Cup Brown Swerve (firmly packed)

1 Tbsp Raw Cacao Powder

1/2 tsp Salt

1 Tbsp Vanilla

2 Pastured Egg Yolks

1 Tbsp Raw Local Honey

1/3 Cup 72% or Higher Chocolate Chips

Coconut Macaroon Layer

2 Pastured Egg Whites

2 Tbsp Lakanto Monk Fruit Baking Sweetener (purple bag)

1/4 tsp Salt

7-10 Drops Vanilla Stevia

2 Cups Unsweetened Finely Shredded Coconut

Step 1: Mix Up the Brownies

Preheat oven to 350 degrees F. Line an 8"x8" baking dish with a piece of parchment paper large enough to hang over the sides. Melt chocolate in a bowl for 1 minute in the microwave. Stir until creamy smooth. Add ghee, coconut flour, brown Swerve, cacao powder, salt, vanilla, yolks, and honey. Stir until blended. Fold in chocolate chips. Pour into the prepared baking dish. Spread brownie batter all the way to the sides and corners. Set aside. 

Step 2: Mix Up the Macaroons

In a deep bowl, add egg whites, baking sweetener, salt, and vanilla stevia drops. With a hand mixer and whisk attachment, whip into stiff peaks. Carefully fold in shredded coconut so as not to deflate the meringue.  Scrape the macaroon mixture onto the top of the brownie layer. With a spatula, gently spread the macaroon to the edges and corners.

Step 3: Bake Macaroon Brownies

Bake the dessert for 25 minutes. Cool for 5 minutes. Next, with both hands, lift the dessert out of the casserole by grabbing opposite sides of the overhanging parchment. Set the dessert onto a rack to cool completely. After about 30 minutes you can cut the brownies into small