Brownies & Bars

Chewy Coconut Macaroon Brownies

4.46 from 24 votes
My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.
A batch of coconut macaroon brownies are displayed on a table, with chewy macaroon in the middle of two layers of fudgy 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!

A close-up image shows the chewy layer of coconut macaroon stuffed in two layers of brownies.

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! 

Three brownies with coconut macaroon filling are stacked up together next to other slices of the brownie recipe batch. The brownies are stuffed with coconut macaroon.

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!

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Coconut Macaroon Brownies

4.46 from 24 votes
My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.
Author: Gemma Stafford
Servings: 16 people
Prep Time 15 minutes
Cook Time 1 hour
My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.
Author: Gemma Stafford
Servings: 16 people

Ingredients

  • 4 cups (12 oz/340 g) unsweetened grated coconut
  • One 14-oz/395-g can condensed milk
  • 2 cups (10 oz/284 g) all-purpose flour
  • ½ cup (2 oz/57 g) cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (8 oz/225 g) butter, at room temperature
  • 2 cups (16 oz/450 g) granulated sugar
  • 4 large eggs, at room temperature

Instructions

  • Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside.
  • In a medium bowl, mix together the coconut and condensed milk. Set aside.
  • In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld electric mixer) beat together the butter and sugar until fluffy, about 3 minutes.
  • Add the eggs, one at a time and scraping down the sides of the bowl after each addition, then fold in the flour mixture.
  • Spread half of the brownie batter in the prepared pan. Carefully spread the coconut mixture on top, then spread the remaining brownie batter on top of the coconut.
  • Bake for about 60 minutes, until firm and a skewer inserted in the center comes out with a few moist crumbs attached but no wet batter.
  • Let cool completely in the pan before cutting into squares.
  • Store in an airtight container at room temperature for up to 3 days.
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Sophi
Sophi
5 months ago

450g sugar is waay too much!!! I made this recipe with 180g of sugar and it was so sweet, I couldnt swollow. It is delicious though. But why so much sugar.

Jenny Barr
Jenny Barr
6 months ago

1st layer of brownie, hard to spread.
Coconut, mpossible to spread so I used my hands to distribute it.
2nd layer of brownie, impossible to spread. I just dotted it over.
Yum, but I won’t have the patience to make it again. Too much mucking round.

Maddi
Maddi
6 months ago

Hey Gemma…. You are adorable as a person and man I love your recipes 🤩
Just a quick question though, can I make these in microwave and how to make layers??? I mean wouldn’t the mixtures get mixed ??

Cheryl
Cheryl
7 months ago

Can I cut recipe in Half for maybe a 9×9 pan?

Bronwyn
Bronwyn
8 months ago

A new favourite in the household, they are delicious. Thanks Gemma for continually sharing your recipes

leona So
leona So
9 months ago

Love this recipe, you are an amazing baker, looked at the ice cream with Georgy he is so adorable love to look at you two so sweet

Veronica Larkin
Veronica Larkin
1 year ago

Is it possible to use less sugar in this recipe

Jayne
Jayne
1 year ago

Hi Gemma, can I use dessicated coconut instead of shredded please and if so how much would you recommend. I am I Northern Ireland and haven’t seen shredded coconut nut. Thank you.

Carla
Carla
1 year ago

Made these yesterday and they came out awesome! A good amount, too. Thank you!

Leigh Cobb
Leigh Cobb
1 year ago

Is this sweetened condensed milk?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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