Coconut Macaroon Brownies

16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Coconut Macaroon Brownies are the best of both worlds! It’s the perfect combination of gooey brownies and crisp, golden coconut flakes in one dessert.

If you love our Classic Chocolate Brownies, then you have to try this coconut-y variation on them. The mixture of coconuts, vanilla extract, and sweetened condensed milk poured over the chocolate brownies gives a taste similar to a Macaroon for the perfect fancy Dessert Recipe.

Coconut Macaroon Brownies on metal cooling rack in a stack


These fudgy brownies are inspired by delicious coconut macaroons. The macaroon topping is made easily with just 3 ingredients. Once the simple mixture is combined, you just pour it over the sweet chocolate brownie base. Coconut topped brownies will bake to golden brown perfection for decadent brownies with little effort. 

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

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.

Top down photo of Coconut Macaroon Brownies

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, here’s a simple chocolate glaze recipe:
Glaze Ingredients: 2 tablespoons butter, 2 ounces unsweetened chocolate (chopped), 1 cup powdered sugar, 2 tablespoons boiling water.

How to make:

  • Cook the butter and chocolate in a pan over low heat. Stir as the chocolate and butter melt together. 
  • Mix the sifted powdered sugar into the butter and chocolate mixture. 
  • Add boiling water until it reaches your desired consistency. 
  • Pour over the Coconut Brownies.



  • Prep time:  Preheat the oven to 350 degrees and prep your square baking pan with cooking spray. If you don’t have non-stick spray, use parchment paper cut to size for the 8×8 inch baking pan. You should also take the butter out of the fridge to soften. 
  • Brownie batter: Add the butter and granulated sugar to your stand mixer and mix until light and fluffy. If you don’t have a stand mixer put them in a large bowl. Use a hand mixer or whisk to combine the brownie ingredients in the mixing bowl. Add in the eggs and vanilla, and mix into a smooth mixture. Sift together the flour, cream of tartar, and cocoa powder in a separate small bowl. Add the dry ingredients slowly and combine the chocolate mixture on the lowest speed. Pour the chocolate layer into the prepared baking sheet. Use a rubber spatula to get any remaining chocolate batter into the pan. 

unbaked Coconut Macaroon Brownies

  • Coconut mixture: Add the shredded coconut, condensed milk, and vanilla to a mixing bowl to whisk the macaroon mixture together. Spoon the macaroon topping evenly over the brownie batter. 
  • Baking time: Pop the pan in the preheated oven and let bake for 35-40 minutes. Use a toothpick to test if the Coconut Macaroon Brownies are done. If the toothpick comes out of the brownies with just moist crumbs and no batter on it, then they’re finished. Take the brownies out and let them cool before serving. 

Coconut Macaroon Brownies in white baking dish


  • 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: For some crunchy mix-ins try nuts like chopped walnuts, almonds, or pecans. For a more intense chocolate flavor mix in some regular or mini chocolate chips. You can use milk chocolate, dark chocolate, semisweet, or white chocolate chips. To alter the flavor of the brownies try mixing in a couple of teaspoons vanilla extract or almond extract.



  • 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 Coconut Macaroon 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. 

side photo of Coconut Macaroon Brownies in a baking dish

Pin this recipe now to remember it later

Pin Recipe

Coconut Macaroon Brownies

Coconut Macaroon Brownies are the best of both worlds! It's the perfect combination of gooey brownies and crisp, 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


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


  • Preheat oven to 350 degrees and spray an 8x8 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.


Calories: 231kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 51mg | Potassium: 137mg | Fiber: 1g | Sugar: 23g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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.

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