Brownies & Bars Chewy Coconut Macaroon Brownies 5 from 6 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons. By Gemma Stafford | August 8, 2022 | 22 This post may contain affiliate links. Please see my full disclosure for details. 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! Simple Magic Bars (Hello Dolly Bars)Lemon BlondiesChewy Mochi BrowniesDirty Chai Brownies Coconut Macaroon Brownies 5 from 6 votes Print Recipe Add to Favorites Loading… 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 Dessert Chocolate Fruit Oven Baking Pans Prep Time 15 minsCook Time 1 hr 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 coconutOne 14-oz/395-g can condensed milk2 cups (10 oz/284 g) all-purpose flour½ cup (2 oz/57 g) cocoa powder¾ teaspoon baking powder½ teaspoon salt1 cup (8 oz/225 g) butter, at room temperature2 cups (16 oz/450 g) granulated sugar4 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.