Coconut Brownies

Ever wondered what happens when you combine a coconut macaroon and a brownie?  This is what happens: you get the best cakey, chocolatey, coconut-flavored yumminess!  If you’re a fan of coconut and chocolate at all, and who isn’t?!, these brownies are for you.  I have to say, this is my new favorite brownie.  It’s like a candy bar…in brownie form!


  • 1 stick unsalted butter, cut into pieces
  • 6 oz. semisweet chocolate, cut into pieces
  • 3/4 cup, plus 1 tablespoon, sugar
  • 1/3 cup sweetened condensed milk
  • 2/3 cup shredded coconut
  • 1 egg white
  • 2-1/2 teaspoons vanilla extract
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 3 eggs
  • Preheat oven to 350 degrees.  Line a greased 8-inch square baking pan with greased parchment or foil, and set aside.
  • In a medium bowl, melt the butter and chocolate in the microwave, at 30 second intervals, until completely melted and smooth.
  • In another medium bowl, combine the 1 tablespoon of sugar, condensed milk, coconut, egg white, and vanilla, and stir together.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • Using a wooden spoon, mix the 3/4 cup sugar into the chocolate mixture.
  • Add in the eggs, and mix until smooth.  Stir in the vanilla.
  • Stir in the flour mixture, and mix until combined.
  • Pour 1/3 of the chocolate batter into the lined pan.  Spread the batter evenly with a knife.
  • Drop about 2/3 of the coconut mixture by tablespoons onto the brownie batter.
  • Pour the remaining brownie batter on top, and spread carefully with a knife.
  • Drop the remaining coconut mixture on top.  Using a knife, carefully swirl the batters together, making sure the knife reaches the bottom of the pan.
  • Bake at 350 degrees, for about 40 minutes, or until a toothpick comes out with a few moist crumbs attached.
  • Let cool completely before enjoying!
Makes 16 brownies.

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