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Coconut Brownies

close up shot of coconut brownies parchment paper
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these Coconut Brownies to-die-for delicious.
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Table of Contents
  1. COCONUT BROWNIES INGREDIENTS
  2. HOW TO MAKE THIS COCONUT BROWNIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU'LL LOVE
  6. JUMP TO RECIPE

These coconut brownies are full of rich, chocolate decadence with a layer of creamy, sweet coconut filling. These moist bars are worth indulging in!

There are so many ways to make brownies, all so yummy and slightly different. We have created so many different choices to suit everyone’s unique preferences. Check out a few of them here: Lunch Lady Brownies, Cosmic Brownies, Dr. Pepper Brownies, and Chocolate Covered Strawberry Brownies.

close up shot of coconut brownies stacked on top of each other

MORE COCONUT RECIPES:
Coconut Cream Bars | Abominable Coconut Cupcakes


COCONUT BROWNIES INGREDIENTS

coconut brownies raw ingredients that are labeled

You will need:

FOR THE BROWNIE

  • 1 cup all-purpose flour plus 1 teaspoon flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¾ cup salted sweet cream butter, melted and cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup mini semi-sweet chocolate chips

FOR THE COCONUT

  • 2 ½ cups sweetened coconut flakes
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

SUBSTITUTIONS AND ADDITIONS

Nuts: You can add toasted almonds to make this into an Almond Joy brownie. Chopped pecans or walnuts would also add even more crunch if you like nuts in your brownies.

Coconut Oil: You can use coconut oil to replace the butter in this recipe. It can be swapped in at a 1:1 ratio, adding an extra hint of coconut flavor to these brownies.

Cherry: Chocolate, cherry, and coconut work so incredibly well together. You could add some chopped dried cherries to the brownie batter for an even more decadent treat.

Rum: For a rum-flavored alternative, mix in ½ teaspoon of rum extract with the brownie batter.

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HOW TO MAKE THIS COCONUT BROWNIES RECIPE

FOR THE FIRST BROWNIE LAYER

STEP ONE: In a medium-sized mixing bowl whisk together 1 cup of all-purpose flour, cocoa powder, and salt. Set it aside.

coconut brownies process shot of ingredients placed in a bowl

STEP TWO: In a small bowl, stir together the mini chocolate chips and the teaspoon of flour. Set it aside.

PRO TIP: Here’s a fabulous baker’s secret, coating the chocolate chips in flour before folding them into the batter will prevent them from sinking to the bottom of your cake or squares! They will remain suspended in the batter while baking.

STEP THREE: In a medium-sized mixing bowl whisk together the melted and cooled butter, granulated sugar, eggs, and vanilla extract. 

coconut brownies process shot of ingredients whisked together in a bowl

STEP FOUR: Using a wooden spoon, mix the flour mixture into the wet ingredients and stir just until the mixture is well combined.

coconut brownies process shot of ingredients combined in a bowl with a wooden spoon

STEP FIVE: Fold in the mini chocolate chips.

coconut brownies process shot of chocolate chips being added to chocolate mixture in a bowl with a wooden spoon

STEP SIX: Evenly spread ½ of the brownie batter into the prepared 8×8 baking dish lined with parchment paper.

PRO TIP: Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

coconut brownies process shot of brownie batter in baking dish

FOR THE COCONUT LAYER

STEP ONE: In a small mixing bowl stir together the coconut flakes, sweetened condensed milk, vanilla, and salt until the ingredients are well combined.

coconut brownies process shot of ingredients being combined in a clear bowl

STEP TWO: Using a silicone spatula or an offset spatula, evenly spread the coconut filling carefully over the top of the bottom brownie layer.

coconut brownies process shot of coconut mixture spread over brownie in a baking dish

FOR THE SECOND BROWNIE LAYER

STEP ONE: Spread the remaining ½ of the brownie batter over the top of the coconut filling.

coconut brownies process shot of brownie mixture being spread over coconut in a baking dish

STEP TWO: Bake in a preheated oven at 350°F for 35 to 40 minutes. 

PRO TIP: Do not over-bake the brownies to ensure they are yummy and fudgy.

coconut brownies process shot after brownies are baked and sliced

STEP THREE: Allow the brownies to completely cool before slicing 4 across and 4 down servings, about 2 in x 2 in squares.

PRO TIP: It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.

HOW TO SERVE

These easy coconut stuffed brownies are rich, so small squares will be enough to satisfy any craving…for a little while. These are so elegant looking; you could easily serve them for company. Or serve them with a cold glass of milk in the summer or a warm cup of hot chocolate in the winter. And chocolate brownies are always better with a scoop of vanilla ice cream, a bit of whipped cream, and a drizzle of hot fudge on the side.

STORAGE

ON THE COUNTER: Store any leftovers in an airtight container at room temperature for up to 3 to 4 days.

IN THE FREEZER: You can freeze the brownies for up to 3 months. Wrap the brownies in plastic wrap, then in aluminum foil, before placing them in the freezer. Allow the brownies to come to room temperature before serving.

close up shot of coconut brownies with a bite taken out of it

This homemade coconut brownies recipe is like a coconut macaroon stuffed inside a chocolate brownie. The sweet and crunchy coconut gives the classic brownie a tropical twist that is just heavenly.

MORE RECIPES YOU’LL LOVE

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close up shot of coconut brownies parchment paper

Coconut Brownies

5 from 2 votes
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these Coconut Brownies to-die-for delicious.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16

Ingredients
  

Brownie

  • 1 cup all-purpose flour plus 1 teaspoon flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/2 cup granulated sugar
  • 3/4 cup salted sweet cream butter melted and cooled
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

Coconut

  • 2 1/2 cup sweetened coconut flakes
  • 2/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

First Brownie Layer

  • Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper and spray lightly with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl whisk together the 1 cup of all-purpose flour, cocoa powder, and salt. Set it aside.
  • In a small bowl, stir together the mini chocolate chips and the teaspoon of flour. Set it aside.
  • In a medium-sized mixing bowl whisk together the melted and cooled butter, granulated sugar, eggs, and vanilla extract.
  • Using a wooden spoon, stir in the flour mixture. Stir just until the mixture is well combined.
  • Fold in the mini chocolate chips.
  • Evenly spread ½ of the brownie batter into the prepared baking dish.

Coconut Layer

  • In a small mixing bowl, stir together the coconut flakes, sweetened condensed milk, vanilla, and salt. Stir until the ingredients are well combined.
  • Using a silicone spatula or an offset spatula, evenly spread the coconut filling carefully over the top of the bottom brownie layer.

Second Brownie Layer

  • Spread the remaining ½ of the brownie batter over the top of the coconut filling.
  • Bake for 35 to 40 minutes.
  • Allow the brownies to completely cool before slicing 4 across and 4 down servings, about 2 in x 2 in squares.

Notes

Inspiration from: https://cookiesandcups.com/coconut-stuffed-brownies/

Nutrition

Calories: 338kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 198mg | Fiber: 3g | Sugar: 33g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Emi says

    Can I substitute the condensed milk for coconut cream instead? If yes, what amount of sweetener should I add to make up for the taste?

  2. Kathy Rusell says

    If you add rum how much of wet ingredients to omit.Gonna try this weekend it sounds like almond joy and that’s one of my favorite.

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