MacBrownKie

Please join me in welcoming, MacBrownKie — a happy, tasty, and simple cousin of TurDucKen and PieCaKen!

Below you’ll find the recipes for the three layers: Macaroon, Brownie, and Chocolate Chip Cookie.

In addition to the ingredients for each layer, you also need:

  • 3 8” round pans (you can use other sizes and shapes; the three layers should be consistent)
  • Parchment paper (to line bottom and sides of pans)
  • Chocolate spread or Nutella
  1. Let all three layers cool before assembling the cake.
  2. Put a tablespoon of chocolate spread on the plate.
  3. Place a layer on the plate.
  4. Add a thin layer of chocolate spread.
  5. Repeat.

MacBrownKie Layers

Base — Macaroon

  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 6 tablespoons sugar
  • 3 cups sweetened shredded coconut
  • 3 tablespoons almond flour
  1. Preheat oven to 300°. 
  2. Beat egg whites, vanilla, and salt on medium till soft peaks form.
  3. Add sugar, 1 tablespoon at time.
  4. Beat till stiff peaks form. 
  5. Fold in coconut.
  6. Spread almond flour on base of pan.
  7. Press macaroon mixture into pan. 
  8. Bake for 35-38 minutes, till light brown around the edges.

Middle —  Brownie

  • 5 tablespoons margarine, melted
  • 3/4 cups granulated sugar
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa
  • 3 large eggs
  • 1 1/2 cups fine almond flour
  • 1 teaspoon baking powder
  1. Preheat the oven to 350°.
  2. Stir together margarine, sugar, salt, vanilla, cocoa, and eggs.
  3. Stir in the almond flour and baking powder.
  4. Scoop or pour batter into pan.
  5. Bake for 35 minutes.
MacBrownKie Macaroon Brownie Chocolate Chip Cookie Dessert
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon oil
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 2 cups almond flour
  • 1/2 cup chocolate chips
  1. Preheat oven to 350°F.
  2. Mix first seven ingredients together, all but the chocolate chips.
  3. Fold in chocolate chips.
  4. Scoop batter into pan and press down with spoon to even off the top.
  5. Bake for 18-20 minutes, till light brown.

This recipe is relatively simple, but it is time consuming. You can’t just whip it up a half hour or even hour before guests arrive. You need to leave yourself time to make three batters, bake each one, and allow them time to cool before assembling.

All three of the layers could be made separately and served on their own, and the macaroons and chocolate chip cookie layers can be made as cookies instead. Just shorten the bake times, if you make cookies.

This recipe is dairy free, gluten free, and kosher for Passover. Since I baked this MacBrownKie before Passover as an example, I took the liberty of using ingredients that are not certified kosher for Passover. In addition, I’m not an authority on how you may observe kashrut, so feel to make any adjustments you need.

When Lisa-Michelle’s not passionately working to accomplish her goals and help others achieve success, she enjoys cooking, baking, hiking, traveling, reading, and spending time with friends and family.