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4.49 from 25 votes
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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Coconut Macaroon Brownies
Prep Time
15 mins
Cook Time
1 hr
 

My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.

Course: Dessert
Cuisine: American
Servings: 16 people
Author: Gemma Stafford
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
  1. 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.
  2. In a medium bowl, mix together the coconut and condensed milk. Set aside.
  3. In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. 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.
  5. Add the eggs, one at a time and scraping down the sides of the bowl after each addition, then fold in the flour mixture.
  6. 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.
  7. 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.
  8. Let cool completely in the pan before cutting into squares.
  9. Store in an airtight container at room temperature for up to 3 days.