Coconut Macaroon Brownies

by Sabrina Snyder

Last Update:

2 Comments

16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Coconut Macaroon Brownies are the perfect, irresistible combination of gooey chocolate brownies and golden coconut flakes in one dessert.

If you love our Classic Chocolate Brownies, then you have to try this coconut-y version. The coconut mixture poured over the chocolate brownies gives a taste similar to a Macaroon for the perfect fancy Dessert Recipe.

Sabrina’s Coconut Macaroon Brownie Recipe

These fudgy brownies are inspired by delicious coconut macaroons. The chocolate base pairs perfectly with the delicious layer of sweet coconut for a rich, gooey treat everyone will love. It’s almost like getting two desserts in one baking dish with fudgy, chocolatey brownies, and sweet flaky macaroons. This brownie recipe is pure heaven!

Recipe Card

Dinner, then Dessert

Coconut Macaroon Brownies Recipe

Coconut Macaroon Brownies are the perfect, irresistible combination of gooey chocolate brownies and golden coconut flakes in one dessert.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Stack of Coconut Brownie squares
PrintRate

Ingredients
 

Brownie Base:

  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup flour
  • 1/2 teaspoon cream of tartar
  • 1/4 cup unsweetened cocoa powder

Coconut Macaroon Topping:

  • 1 1/2 cups sweetened flaked coconut
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees and spray an 8×8-inch baking pan with baking spray.
  • To your stand mixer add the butter and sugar on medium speed until light and fluffy, 1-2 minutes.
  • Add in eggs and vanilla until smooth.
  • Sift together flour, cream of tartar, and unsweetened cocoa powder.
  • Add to the stand mixer on the lowest speed setting.
  • Spread batter in baking dish.
  • In a medium bowl whisk together coconut, condensed milk, and vanilla extract.
  • Spoon evenly over brownie batter and bake for 35-40 minutes.
  • Cool completely before slicing.

Nutrition

Calories: 231kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 51mg | Potassium: 140mg | Fiber: 2g | Sugar: 23g | Vitamin A: 249IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg

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About this Recipe

Chocolate Brownies are the perfect dessert to serve for a small family celebration, movie night, or anytime you have a sweet tooth. The brownie base and Macaroon topping for these brownies also make them suitable for more special occasions. Bake Coconut Macaroon Brownies for a holiday or serve them up at a party with other decadent desserts like Pecan Tassies, Chocolate Cheesecake Bites, and Peanut Butter Oreo Bars.

How to Store

  • Serve: Rich, Chocolate Brownies can keep well at room temperature for up 3-4 days. Once they’ve cooled, cover them in plastic wrap or aluminum foil to store in the pantry. 
  • Store: To keep the brownies for up to a week, seal them and put them in the fridge. 
  • Freeze: Brownies can stay good frozen for up to 6 months. For best results cut the cooled brownies into squares, and store them in a freezer bag separated into layers by parchment paper. 

Ideas to Serve

Chocolate Ganache

If you want an even stronger chocolate flavor you can pour a Chocolate Ganache over the brownies once they’ve baked. If a Chocolate Ganache sounds too rich, you can also try a chocolate glaze recipe.

Chocolate Glaze

  • Cook 2 tablespoons butter and 2 ounces unsweetened chopped chocolate in a pan over low heat, stirring frequently.
  • Mix 1 cup sifted powdered sugar into the chocolate mixture.
  • Add 2 tablespoons boiling water, 1 tablespoon at a time until it reaches desired consistency.
  • Pour over brownies.

Variations

  • Flour Mixture: You can replace the all-purpose flour in the recipe with wheat flour or whole grain flour. To make gluten-free brownies you could use almond flour, coconut flour, or oat flour.
  • Sugar: If you want to replace the white sugar try brown sugar, honey, maple syrup, or coconut sugar. The darker sweeteners like maple syrup and brown sugar will alter the taste of the brownies more.
  • Oil: If you want to replace the melted butter with another oil try coconut oil or vegetable oil.
  • Add-ins: Try some crunchy mix-ins with nuts like chopped walnuts, almonds, or pecans. To boost the chocolate flavor mix in some regular or mini chocolate chips. You can use milk chocolate, dark chocolate, semisweet, or white chocolate chips.
  • Extracts: Enhance the flavor of the brownies try mixing in a couple of teaspoons coconut extract or almond extract.

More Gooey Brownie Recipes

Coconut Macaroon Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Ummmm…The vanilla is listed in the instructions for the base but it’s not listed in the ingredients. It does show in the topping ingredients.

    Reply

    1. Hi! It is listed in both the ingredients and instructions so I am not sure where your confusion is?

      Reply