This recipe was a bit of an experiment gone awry. With that, I’m sure you’ll still trust me when I say that it was nonetheless rich and delicious (I’d definitely make it again).
I had set out to make something of a tart/pie with a custardy, pecan pie like filling (but with coconut and chocolate) with a toasty, glazed macadamia nut topping. I encountered many recipes that basically were identical to pecan pie, but substituted in macadamia nuts for pecans. Seeing how I had just made a pecan pie, this didn’t seem terribly appealing. So I thought I could conjure up something different…and I did.
It just wasn’t suited for a pie. The flavors were just fine (better than fine!), but the filling was too heavy and rich to be paired with a light and flaky crust, so while the prep photos show me using a pie crust, I’d instead recommend that you use a buttered baking pan.
Your end result will be a cross between a fudge and a brownie–thick, creamy, and rich–with the polynesian flavors of macadamia and coconut. I don’t lean in either direction calling this just a fudge or just a brownie, because it really is kind of like both–true fudge would be softer and creamier and not use eggs whereas a true brownie would be lighter and more cake-like and not nearly as creamy. Flourless chocolate cake, maybe? I give up on the name–whatever the case, this is a heavy, but very rich dessert and every flavor gets a chance to speak for itself. The chocolate will hit first, then you’ll crunch into the toasty macadamia nut chunks, and you’ll finish with a subtle hint of coconut.
- 1.5 cups of macadamia nuts
- 6-8 oz bittersweet chocolate (I used one of those 60% dark chocolate/cocoa kind of packages)
- 1/2 cup finely granulated (white) sugar
- 1/2 cup dark brown sugar
- 2/3 cup condensed milk (not evaporated milk–I can never keep these two straight!)
- 1/3 cup shredded coconut
- 2 Tbsp light corn syrup (light as in not dark, not as in “diet”)
- 2 Tbsp butter
- 3 eggs
- 2 tsp vanilla
In a saucepan, mix the condensed milk and shredded coconut and get to a boil. Turn off the heat and let the mixture steep for 30 minutes. If you’re unfamiliar with that term, this is where you let the liquid sit below the boiling point (but still in the presence of heat) so as to extract flavor out and into the liquid (in this case, from the coconut).
Preheat your oven to 350?.
Now, warm up your coconut-milk mixture to medium heat and add in the corn syrup and chocolate, stirring frequently until everything is mixed together. The mixture will become a thick, rich, chocolatey mixture (a “ganache“). At this point, you’re not too far off from making fudge. Remove from heat, periodically coming back to stir this. You want to keep it moving so that it doesn’t get a chance to really thicken up–this is a part of what keeps it gooey and creamy later. The idea here is that you have a super-saturated sugar solution, and you want to beat it up so that the sugar doesn’t get a chance to recrystallize (the corn syrup and condensed milk help this process).
Now, beat your eggs into your sugar and vailla in a separate bowl. Pour this into the ganache. Melt down your butter and incorporate it into the ganache as well. Lastly, coarsely chop up your macadamia nuts and mix these in.
Pour the ganache into your buttered baking pan and bake for 50 minutes.
Remove from the oven and let it cool off for at least an hour.
You’ll notice that eating this hot vs cold can be very different–hot is more gooey brownie-like and cold more fudge-like (compare the hot pie slice photo with the cool fudge square). I’d suggest you try it both ways–I prefer to eat cold.
Enjoy (in small portions)!