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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!
Coconut Macaroon Brownies
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.
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.
Good flavor, but the brownies were too dry.
Hi Gemma, how long will these stay in the refrigerator? Thank you
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.
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 ??
Can I cut recipe in Half for maybe a 9×9 pan?
A new favourite in the household, they are delicious. Thanks Gemma for continually sharing your recipes
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
Is it possible to use less sugar in this recipe
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.