Heart Macarons filled with Brownie Pies and Tacos

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Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside. In a medium bowl, mix together the coconut and condensed milk. Set aside. In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

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For the macaron: Pulse the 7 ounces powdered sugar, 4 ounces almond flour, and cocoa powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl).

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Dab a little chocolate on one side of a brownie disc, and press it against the macaron. Allow to set for 2 minutes before dabbing chocolate on the other side of the brownie and adding the second macaron, sandwiching the brownie in-between the two macarons. Allow to set until the chocolate is firmed up, about 10 minutes. Enjoy!

Heart Macarons filled with Brownie Pies and Tacos

Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth.

Brownie Macarons Pies and Tacos

While the macarons are drying, place the oven thermometer in the center rack of the oven. Heat oven to 300°F (150°C). Bake one sheet at a time on the center rack of the oven for 24 - 27 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons.

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Line a 8×8" pan with parchment paper, and spray with oil spray. Or you can grease it with butter and flour. Melt the butter and chocolate chips together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between.

Heart Macarons filled with Brownie Pies and Tacos

As these macarons cool, the tops get a slight "crust" making them look like a brownie. This isn't the norm for macarons, but don't panic (I did the first time I made these), this is the way they are supposed to look. They almost look underbaked, but they are not. Let them cool completely on the baking sheets.

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Pour half of brownie batter into a greased 9x13-inch pan. In a medium bowl, stir together coconut, sweetened condensed milk, vanilla extract, and mini chocolate chips. Spoon evenly over brownie batter. Pour remaining brownie batter over coconut mixture. Bake at 350 degrees for about 45 minutes.

Heart Macarons filled with Brownie Pies and Tacos

Steps. Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.

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For Mint Brownie Buttercream. Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.

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Add cocoa powder, espresso powder, baking powder and salt into the macaron flour. Pulse everything a few times until well combined. Place chocolate chips in a microwave-safe bowl and melt the chocolate in a microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well and microwave for 30 seconds.

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Melt the butter and chocolate chips together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between. Whisk until smooth and melted together. Add brown sugar and granulated sugar to the chocolate/butter.

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Add the macaron flour, the cocoa powder, the salt and stir with a spatula until the batter is smooth. Lastly add the chocolate chips or chopped chocolate to the bowl. Pour the batter in a 9×9 or 8×8" pan lined with parchment paper. Bake in the pre-heated 350ºF oven for about 25 minutes.

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Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Allow macarons to cool on the baking sheets for 30 minutes and transfer to a wire rack to cool completely before filling.

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Preheat oven to 375°F. 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.