Name: Black and White Magic Brownies
Yield: Makes one pan of brownies
Cuisine: American
Ingredients: ½ cup plus 1½ Tbsp [125 g] granulated sugar; 2 large egg whites, room temperature; 1¼ cups plus 2 Tbsp [270 g] granulated sugar; 1 cup [80 g] unsweetened shredded coconut; ¾ cup [70 g] desiccated (fine) coconut; ¼ cup [20 g] puréed fresh coconut meat; ⅛ tsp fine sea salt; 1 Tbsp heavy cream; ¼ tsp vanilla extract; 1 Tbsp water; 1 tsp corn syrup; 7 Tbsp [100 g] unsalted butter; 1 tsp vanilla extract; ½ tsp fine sea salt; ¾ cup [105 g] pastry flour (substitute equal parts cake and all-purpose flours); ½ cup plus 2 tsp [100 g] unsweetened chocolate, chopped; ½ tsp baking powder; 2 large eggs

This is the newest iteration of our Magic Brownie. For years our customers have requested that we make New York–style black and white cookies, which we’ve resisted. Instead, we created our own spin on the cookie classic in the form of a brownie. We like to say, “It’s the Fresh Coast’s (Great Lakes’s) answer to an East Coast treat.”

Ingredients

Vanilla Coconut Macaroon Layer

2 large egg whites, room temperature
1 cup [80 g] unsweetened shredded coconut

Method

Make the Vanilla Coconut Macaroon Layer

1. In a medium mixing bowl, stir together the egg whites, three types of coconut, cream, and vanilla extract.

2. In a small saucepan, bring the water, corn syrup, granulated sugar, and salt to a boil. Remove from the heat and add it to the coconut mixture, stirring with a wooden spoon until well combined. Set