Oh my gosh, you HAVE to try these coconut macaroon brownies! They’re my absolute favorite dessert mashup – chewy coconut macaroons meet fudgy brownies in one irresistible bite. I stumbled upon this combo by accident when I was craving both treats but didn’t want to choose. Now? I make them every time friends come over because they disappear so fast!
The magic happens when sweet shredded coconut gets folded into rich chocolate batter – it creates this incredible texture contrast that’ll make you swoon. My husband jokes that I should patent the recipe (but really, it’s too good not to share). These brownies are perfect for when you want something special but don’t have hours to spend in the kitchen.
Trust me, once you taste that crispy coconut top layer giving way to dense chocolate underneath, you’ll be hooked just like I was!
Why You’ll Love These Coconut Macaroon Brownies
Let me count the ways these dreamy treats will become your new obsession:
- Magical texture – That perfect combo of chewy coconut and fudgy brownie makes every bite exciting
- Seriously easy – Just mix, pour, and bake (no fancy skills needed!)
- Ready in 35 minutes – Faster than running to the bakery when cravings hit
- Crowd-pleaser – I’ve never met anyone who could resist them
- Two treats in one – Why choose between macaroons and brownies when you can have both?
Honestly? The hardest part is waiting for them to cool before digging in!
Ingredients for Coconut Macaroon Brownies
Here’s everything you’ll need to make these heavenly brownies – I promise your pantry probably has most of this already! The ingredient list is short but mighty, and each one plays a special role:
- 1 cup shredded coconut – Unsweetened works best so you control the sweetness
- 1/2 cup sugar – Plain white sugar gives that perfect golden crust
- 2 large eggs – Room temperature eggs blend in smoother
- 1/4 cup all-purpose flour – Just enough to hold everything together
- 1/4 cup cocoa powder – Use the good stuff for rich chocolate flavor
- 1/2 cup butter, melted – I always use salted for that extra depth
- 1 tsp vanilla extract – Pure vanilla makes all the difference
- 1/4 tsp salt – Balances all the sweet perfectly
See? Nothing fancy – just simple ingredients that transform into something magical when combined!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these brownies! Just grab:
- 1 medium mixing bowl – Big enough to stir everything together without making a mess
- 8×8 inch baking dish – My go-to for perfect thick brownies
- Wooden spoon or spatula – For mixing everything by hand (no mixer needed!)
That’s it! Now let’s get baking – you’re just minutes away from coconut-chocolate heaven.
How to Make Coconut Macaroon Brownies
Okay, let’s dive into the fun part – making these dreamy brownies! I’ve made this recipe so many times I could probably do it in my sleep (and honestly, I might have once when a midnight craving hit). Follow these simple steps, and you’ll be biting into coconut-chocolate bliss before you know it!
Step 1: Preheat and Prep
First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your baking dish and give it a good greasing. I like to use butter and a light dusting of cocoa powder instead of flour – it prevents white spots on your brownies! Pro tip: Do this now so the pan’s ready when your batter is.
Step 2: Mix Wet Ingredients
In your mixing bowl, combine the shredded coconut, sugar, and eggs. Stir until everything’s well incorporated and looks slightly fluffy – about 1-2 minutes of good arm workout! The mixture should hold together when you lift the spoon. Don’t worry if it seems thick – that’s exactly what we want for that perfect macaroon texture.
Step 3: Add Dry Ingredients
Now for the chocolatey magic! Gently fold in the flour, cocoa powder, and salt until just combined. Then pour in that melted butter and vanilla – oh, that smell is heavenly! Mix until you don’t see any dry streaks, but don’t overdo it – we want fudgy brownies, not tough ones. The batter will be thick and glossy.
Step 4: Bake and Cool
Pour your batter into the prepared pan and smooth the top. Bake for 25 minutes – you’ll know they’re done when the edges pull away slightly and the center springs back when gently pressed. Here’s the hardest part: let them cool completely before cutting! I know, torture – but it prevents crumbling and gives that perfect chewy texture. About 30 minutes should do it.
See? Easy peasy! Now go grab a glass of milk – you’ve earned that first delicious bite!
Tips for Perfect Coconut Macaroon Brownies
After making these dozens of times (yes, I have a problem), here are my foolproof tips for brownie perfection:
- Don’t overmix! Stir just until combined – overworking the batter makes them tough
- Toothpick test – It should come out with moist crumbs, not wet batter
- Cool completely – I know it’s hard to wait, but this gives that perfect chewy texture
- Toast the coconut first for extra flavor (just 5 minutes at 350°F)
- Line your pan with parchment for super easy removal and clean slices
Follow these, and you’ll be the brownie hero at every gathering!
Variations and Substitutions
Want to make these brownies your own? Here are my favorite twists:
- Gluten-free? Swap the flour for almond flour – it adds amazing richness
- Extra chocolatey – Toss in 1/2 cup dark chocolate chips before baking
- Nut lovers – Add chopped walnuts or pecans for crunch
- Dairy-free? Use coconut oil instead of butter – bonus coconut flavor!
- Sweet tooth? Mix in some white chocolate chips with the coconut
See? Endless ways to make these your signature treat!
Serving Suggestions
Oh, let me tell you how I love to serve these beauties! Warm brownies with a scoop of vanilla ice cream is pure heaven – the melty cold-hot combo is unreal. My neighbor Mike insists they’re best with strong black coffee to cut the sweetness (he’s not wrong). For parties, I’ll sometimes dust them with powdered sugar – makes ’em look fancy with zero effort!
Storage and Reheating
These brownies stay dreamy in an airtight container at room temperature for up to 3 days (if they last that long!). Want that fresh-from-the-oven feel? Just pop a square in the microwave for 10-15 seconds – the coconut gets all toasty again!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these indulgent treats – because hey, knowledge is power! (And maybe helps justify a second brownie?) Each generous square has roughly:
- 180 calories – A sweet little splurge
- 10g fat – That rich, buttery goodness
- 20g carbs – Mostly from the coconut and sugar
- 2g protein – The eggs do their part!
Remember, these numbers can change based on your exact ingredients. I use this info as my guide when I’m balancing treats with salads – life’s all about that sweet balance, right?
Frequently Asked Questions
I get asked about these brownies ALL the time – here are the most common questions that pop up from friends and readers:
Can I use sweetened coconut instead of unsweetened?
Absolutely! Just reduce the sugar in the recipe by 1-2 tablespoons since the coconut already has sugar. The texture might be slightly softer, but still delicious.
How can I make these gluten-free?
Super easy – swap the all-purpose flour for almond flour or a gluten-free 1:1 baking blend. My gluten-free friends swear by this version and can’t taste the difference!
Why did my brownies turn out cakey instead of fudgy?
Oh no! You probably overmixed the batter or baked them too long. Next time, stir just until combined and check at 20 minutes – ovens vary so much!
Can I freeze these brownies?
Yes! They freeze beautifully for up to 3 months. Just wrap tightly in plastic wrap, then foil. Thaw at room temperature when the craving hits.
What’s the best way to cut clean brownie squares?
Use a plastic knife (weird, but it works!) and wipe it clean between cuts. Chilling the brownies for 30 minutes first helps too.
Share Your Feedback
Did you make these brownies? I’d love to hear how they turned out! Leave a comment or snap a photo – your tips might help fellow bakers!
Print
Irresistible 35-Minute Coconut Macaroon Brownies Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious fusion of coconut macaroons and rich brownies, perfect for dessert lovers.
Ingredients
- 1 cup shredded coconut
- 1/2 cup sugar
- 2 eggs
- 1/4 cup flour
- 1/4 cup cocoa powder
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F.
- Mix coconut, sugar, and eggs in a bowl.
- Add flour, cocoa powder, melted butter, vanilla, and salt.
- Stir until combined.
- Pour batter into a greased baking dish.
- Bake for 25 minutes or until set.
- Cool before cutting into squares.
Notes
- Store in an airtight container for freshness.
- Add chocolate chips for extra richness.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
Keywords: coconut macaroon brownies, dessert, easy baking, coconut brownies
