Coconut Brownies – two layers of fudgy brownie with a coconut macaroon filling in the middle. Coconut fans everywhere will be in heaven after one bite of these scrumptious brownies!
I first shared the recipe for these coconut brownies back in 2010, and we all swooned over them. I hadn’t made them in awhile, and decided it was high time to update the post with new photos.
These coconut macaroon brownies are absolutely decadent! Kind of like inside out German chocolate cake inside out. (Or our favorite – German chocolate brownies.)
My husband loves coconut like I do, so he is crazy about these brownies. The gooey coconut middle is divine, and pairs nicely with the chocolatey brownies. If you like chocolate and coconut, you’ve got to give these a try!
How to Make Coconut Macaroon Brownies
To skip my tips and just see the full recipe, scroll to the bottom of the post.
- melted butter (I use regular salted butter in all of my baking.)
- granulated sugar
- vanilla extract
- unsweetened cocoa powder (I use regular Hershey’s cocoa powder.)
- eggs (I use large eggs in all of my recipes.)
- all purpose flour (I use unbleached, but that’s a matter of preference.)
- salt (I add salt to the brownie batter, and a touch to the macaroon filling to offset the sweetness.)
- sweetened flaked coconut
- sweetened condensed milk (Not to be confused with evaporated milk, sweetened condensed milk has sugar added to it, and has been cooked till thick and creamy.)
I use my favorite basic brownie recipe for the base of these brownies. It’s a cinch to whip up. But you can use your favorite recipe instead, and I bet even a boxed brownie mix will work. I’m just not sure on the baking time if you switch things up, so keep a close eye on them if you go another route.
Spread half of the brownie batter in greased 9×13″ pan. Combine all filling ingredients in a mixing bowl. Spread over the brownie batter. I found it helpful to use a wet spoon to spread the macaroon mixture.
Drop remaining batter over filling in spoonfuls, then spread out.
Bake at 350° for about 40-45 minutes or until a toothpick comes out with moist crumbs, but no wet batter. Let cool to room temperature before cutting into squares.
How to store coconut brownies?
If stored in an airtight container, the brownies will last at room temperature for 3-4 days. They may dry out after that, but they will still be edible.
- For extra crunch, stir in some slivered almonds into the batter. Or you could stir them into the coconut filling if you prefer.
- Want extra decadent brownies? Add about a cup of chocolate chips to the brownie batter.
- After the brownies are cooled, drizzle them with chocolate ganache.
Love coconut? Check out these recipes:
MORE AMAZING BROWNIE RECIPES:
- Cheesecake Brownies
- Peanut Butter Swirl Brownies
- Fudgy Nutella Brownies
- Marble Brownies
- Caramel Brownies
- Symphony Brownies
- Snicker Brownies
Coconut Brownies with Macaroon Filling
- 3/4 cup melted butter
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla
- 3/4 cup cocoa
- 3 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 4 cups shredded sweetened coconut flakes
- 1 14 oz can sweetened condensed milk
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- Preheat oven to 350 degrees. Spray a 9x13" pan with non stick cooking spray.
- In a large bowl, whisk together melted butter, sugar, vanilla, and cocoa. Whisk in eggs till well blended. Stir in flour and salt.
- Spread half of batter in prepared 9x13" pan.
- In a small bowl, stir together sweetened condensed milk, coconut, vanilla, and salt.
- Spread filling evenly over the brownie batter in the pan.
- Drop remaining batter over filling in spoonfuls, then spread out with the back of a spoon.
- Bake at 350° for about 40-45 minutes.
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Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 196mgCarbohydrates: 40gFiber: 2gSugar: 30gProtein: 4g
(originally published 9/17/2010, updated March 2020.)