Coconut Macaroon Brownies Recipe - Creations by Kara (2024)

March 10, 2020 by Kara Cook 20 Comments

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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.

Ingredients needed:

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.

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.

VARIATIONS:

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:

Chocolate Chip Coconut Coffee Cake

Lime Coconut White Chocolate Cookies

Coconut Chocolate Chip Cookies

Almond Joy Cheesecake

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

Yield: 2 dozen

Coconut Macaroon Brownies

Rich, fudgy brownies with an ooey gooey coconut macaroon filling.

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Ingredients

Brownies

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

Filling:

4 cups shredded sweetened coconut flakes
1 14 oz can sweetened condensed milk
1 Tbsp vanilla extract
1/4 tsp salt

Instructions

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.