Snow Day Coconut Brownie

Ingredients:

Brownie

• Cooking spray
• 350 g semi-sweet chocolate, chopped
• 2/3 tbsp. coconut oil
• 1.5 cups granulated sugar
• 4 large eggs
• 1/4 tsp coconut extract
• 2 cups premium flour
• 0.5 tsp salt
• 3/4 cup sweet coconut flakes
• 0.5 cups salted macadamia nuts, chopped

Glaze

• 2 tbsp. dry egg white
• 2 cups powdered sugar
• 1/4 tsp coconut extract
• 3-5 tablespoons of water
• 0.5 cups sweet coconut flakes, for sprinkling
• White nonpareil, for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on both short sides; spray with cooking spray.
2. Brownie:
   Combine the chocolate and coconut oil in a medium saucepan and heat over medium heat. Heat, stirring, until melted, about 3 minutes. Remove from heat and add the granulated sugar, eggs, and coconut extract, stirring until smooth. Stir in the flour and salt until fully incorporated. Stir in the coconut and nuts. Spread the batter evenly in the prepared pan.
3. Bake until the top is set and a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool completely in the pan.
4. Meanwhile, prepare the glaze.:
   
   Combine the dry egg whites, powdered sugar, and coconut extract in a large bowl with 3 tablespoons of water. Beat with a mixer on medium-high speed until stiff, glossy peaks form, 2-3 minutes. If necessary, add up to 2 more tablespoons of water to make the glaze more pliable.
5. Remove the brownies from the pan by pulling the foil tab. Spoon the frosting over the top and spread it to the edges. Sprinkle with coconut and white nonpareils, pressing gently to adhere. Let the frosting set for 1-2 hours. Cut the brownies into pieces.