Why You’ll Love This Recipe

I love these brownies because I get two desserts in every bite. The bottom is deeply chocolatey and fudgy, while the coconut layer is sweet, moist, and pleasantly chewy.

I also like that the macaroon topping is easy to prepare. I don’t need to make a separate complicated frosting or filling. I simply combine the coconut mixture, spread it over the brownie batter, and bake everything together.

These brownies are also convenient for parties because I can make them ahead of time and cut them into small squares for serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer

1/2 cup unsalted butter
6 ounces semi-sweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt

For the Coconut Macaroon Layer

2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 large egg white
1 teaspoon vanilla extract
1/4 teaspoon salt

For Finishing

1/2 cup semi-sweet chocolate chips, optional
2 ounces melted chocolate for drizzling, optional

Directions

1. Prepare the Pan

I preheat my oven to 350°F (175°C).

I line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to help me lift the brownies out after cooling. I lightly grease the parchment.

2. Melt the Butter and Chocolate

I place the butter and chopped semi-sweet chocolate in a heatproof bowl.

I melt them together in short microwave intervals, stirring after each one, until smooth. I let the mixture cool slightly before continuing.

3. Add the Sugars

I whisk the granulated sugar and brown sugar into the melted chocolate mixture.

I continue mixing until everything is evenly combined.

4. Add the Eggs and Vanilla

I add the eggs one at a time, whisking well after each addition.

I stir in the vanilla extract until the brownie mixture looks smooth and glossy.

5. Add the Dry Ingredients

I sift or whisk together the flour, cocoa powder, and salt.

I gently fold the dry ingredients into the chocolate mixture just until no dry streaks remain. I avoid overmixing because I want my brownies to stay dense and fudgy.

6. Spread the Brownie Batter

I spread the brownie batter evenly into my prepared baking pan.

If I’m using chocolate chips, I scatter them over the brownie batter before adding the coconut layer.

7. Prepare the Coconut Macaroon Topping

In a separate bowl, I combine the shredded coconut, sweetened condensed milk, egg white, vanilla extract, and salt.

I stir until all the coconut is evenly coated and the mixture holds together.

8. Add the Coconut Layer

I spoon the coconut mixture evenly over the brownie batter.

I gently spread it toward the edges without pressing too firmly into the chocolate layer.

9. Bake

I bake the brownies for approximately 30–35 minutes.

I look for a lightly golden coconut topping and brownie edges that appear set. When I insert a toothpick into the brownie portion, I want it to come out with a few moist crumbs rather than completely wet batter.

If the coconut starts becoming too dark before the brownies are ready, I loosely cover the pan with aluminum foil.

10. Cool and Slice

I let the brownies cool completely in the pan.

Once cool, I use the parchment overhang to lift them onto a cutting board. I cut them into squares with a sharp knife.

If I want extra chocolate flavor, I drizzle melted chocolate over the cooled brownies and let it set before serving.

Servings and Timing

I usually cut this recipe into 16 brownies. Since the combination of chocolate and coconut is quite rich, I find smaller squares are ideal for dessert trays.

Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling time: about 1 hour
Total time: about 1 hour 55 minutes
Servings: 16 brownies

Variations

Almond Joy-Inspired Brownies

I add chopped almonds to the coconut layer and drizzle the finished brownies with extra melted chocolate. I love this variation when I want the familiar combination of chocolate, coconut, and almonds.

Dark Chocolate Coconut Brownies

I use dark chocolate in the brownie batter and for the finishing drizzle. The slightly bitter chocolate balances the sweet coconut topping particularly well.

Coconut Macaroon Brownies With Chocolate Chips

I add semi-sweet or dark chocolate chips to the brownie batter for extra pockets of melted chocolate.

Mini Coconut Brownie Bites

I prepare the recipe in a mini muffin pan instead of a square baking pan. I adjust the baking time and begin checking them early because the smaller portions bake much faster.

Easter Coconut Macaroon Brownies

I decorate the cooled brownies with pastel chocolate candies or Easter sprinkles. I can also add a few mini candy eggs on top for an easy seasonal presentation.

Storage/Reheating

I store completely cooled Coconut Macaroon Brownies in an airtight container at room temperature for about 2–3 days.

For longer storage, I refrigerate them for up to 5–7 days. I let refrigerated brownies sit at room temperature before serving when I want a softer texture.

I can also freeze these brownies for up to 3 months. I wrap individual portions and place them in a freezer-safe container, separating layers with parchment paper.

I don’t need to reheat the brownies, but I sometimes microwave an individual piece for about 5–10 seconds when I want the chocolate layer warm and extra fudgy.

FAQs

How do I know when Coconut Macaroon Brownies are done?

I look for set brownie edges and a coconut layer that’s lightly golden. When I test the brownie portion with a toothpick, I want a few moist crumbs attached. I avoid waiting for a completely clean toothpick because that can mean my brownies are overbaked.

Why is my coconut topping getting too brown?

Coconut can brown quickly because of its sugar content. If I notice the topping becoming dark before the brownie layer is fully baked, I loosely cover the pan with aluminum foil and continue baking.

Can I make Coconut Macaroon Brownies ahead of time?

Yes. I often make them a day before I plan to serve them. Once they’re completely cool, I store them in an airtight container and slice them when I’m ready to serve.

Can I use unsweetened coconut instead of sweetened coconut?

Yes, but the finished macaroon layer will be less sweet and may have a slightly different texture. Since I use sweetened condensed milk as well, I still get sweetness even when I choose unsweetened coconut.

How do I get clean brownie slices?

I let the brownies cool completely before cutting. For especially neat squares, I refrigerate them briefly and use a large, sharp knife. I wipe the blade clean between cuts so the chocolate and coconut layers remain distinct.

Conclusion

Coconut Macaroon Brownies are one of my favorite desserts when I can’t decide between rich chocolate brownies and chewy coconut macaroons. I get a fudgy brownie base and a sweet, golden coconut topping in every bite.

Why You’ll Love This Recipe

Ingredients

For the Brownie Layer

For the Coconut Macaroon Layer

For Finishing

Directions

1. Prepare the Pan

2. Melt the Butter and Chocolate

3. Add the Sugars

4. Add the Eggs and Vanilla

5. Add the Dry Ingredients

6. Spread the Brownie Batter

7. Prepare the Coconut Macaroon Topping

8. Add the Coconut Layer

9. Bake

10. Cool and Slice

Servings and Timing

Variations

Almond Joy-Inspired Brownies

Dark Chocolate Coconut Brownies

Coconut Macaroon Brownies With Chocolate Chips

Mini Coconut Brownie Bites

Easter Coconut Macaroon Brownies

Storage/Reheating

FAQs

How do I know when Coconut Macaroon Brownies are done?

Why is my coconut topping getting too brown?

Can I make Coconut Macaroon Brownies ahead of time?

Can I use unsweetened coconut instead of sweetened coconut?

How do I get clean brownie slices?

Conclusion

Coconut Macaroon Brownies

Ingredients

Instructions

Notes

Nutrition