Chewy Coconut Macaroon Brownies

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Hi Bold Bakers!

WHAT YOU GET: Coconut Macaroon Brownies are rich, fudgy brownies stuffed with a sweet, chewy coconut macaroon filling. 

Whoa — if you love the combination of chocolate and coconut, then you have to try my Coconut Macaroon Brownies recipe! Chewy, sweet, and chocolatey, these Mounds Bar-inspired brownies are the perfect indulgent treat. 

The rich, fudgy brownies are stuffed with a sweet, flakey coconut macaroon filling. My coconut macaroon recipe calls for a can of sweetened condensed milk, which is the understated all-star of this dessert. The condensed milk doesn’t just help the grated coconut stick together, it makes the dessert moist, but there’s more. As condensed milk bakes, it becomes a jammy, sweet, slightly nutty, caramel-like dulce de leche, which makes these brownies even more irresistible. 

And the texture is absolutely out of this world. The top of the brownie gets a little crisp while in the oven, and the brownie and macaroons are delightfully chewy.

If you’re more in the mood for an Almond Joy Brownies recipe, be sure to check out my tips below! And don’t forget to check out my other favorite brownie recipes, including my Best-Ever Brownies, and 1 Minute Microwave Brownie In A Mug!

The Type Of Coconut You Should Use For Baking

For this recipe, I use dried, shredded, unsweetened coconut. I’m using unsweetened in this recipe because the condensed milk already adds plenty of sweetness to your macaroon layer. If you’re wondering where to find shredded coconut, it’s most likely located in the baking aisle of your grocery store, usually around the nuts. If it isn’t there, I suggest going to your local health food store!

What Is Condensed Milk?

This brownie with coconut macaroon recipe calls for a can of sweetened condensed milk. Sweetened condensed is a thick, creamy, sweet milk that gets its consistency through the removal of water. 

Don’t get this confused with evaporated milk. The difference between condensed and evaporated milk really matters! Although both have had water removed, evaporated milk is unsweetened and has a thinner consistency than condensed. 

You can find condensed milk in the baking aisle of your grocery store, likely near the other canned and powdered milk. Or you can make your own at home by following my “How To Make Condensed Milk” guide! 

Tools You Need To Make Coconut Macaroon Brownies

• Measuring cups and spoons
• Mixing bowls
• Stand mixer or handheld electric mixer
• 9×13-inch (23×33-cm) baking pan

Gemma’s Pro Chef Tips For Making Brownies With Coconut Macaroon Filling

• If you prefer Almond Joy over Mounds, spread 1 cup (5 oz/142 g) of whole roasted almonds on top of the coconut before spreading on the brownie’s top layer.
• Make sure you use unsweetened coconut for the filling, as the condensed milk will provide enough sweetness.
• You can add 1 cup (6 oz/170 g) chocolate chips or 1 cup (5 oz/142 g) chopped walnuts to the brownie batter for more texture.
• Serve these with homemade Dairy-Free Coconut Homemade Ice Cream and Chocolate Syrup for the ultimate brownie sundae!
• If you find these are difficult to cut neatly, refrigerate until firm before cutting.

Try More Of My Favorite Brownie Recipes!

• Gemma’s Best-Ever Brownies Recipe
• Decadent Caramel Brownies
• Hot Fudge Brownie in a Crock Pot
• 1 Minute Microwave Brownie In A Mug

Try These Recipes!

2-Minute Microwave Brownie Bowl

Chocolate Kalakand

Traditional Irish Oat Flapjacks

Maple Pecan Blondies