These Chewy Coconut Macaroon Brownies are a dreamy fusion of rich chocolate and tropical coconut, offering the best of both worlds. With a fudgy brownie base and a chewy, golden macaroon topping, every bite is a delightful contrast of textures. The deep cocoa flavor mingles perfectly with the sweet, nutty coconut, creating a treat that’s impossible to resist. Ready in just over an hour, this recipe is surprisingly simple yet feels indulgent and special.

Warm from the oven, the brownies fill your kitchen with an irresistible aroma of chocolate and toasted coconut. The chewy macaroon layer adds a satisfying bite, while the brownie stays moist and decadent. Perfect for sharing or savoring solo, these brownies are a crowd-pleaser that’s sure to become a favorite. Whether you’re baking for a gathering or a cozy night in, this recipe delivers pure comfort and joy in every slice.

Ingredients for Chewy Coconut Macaroon Brownies

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 (softened)
2 cups (16 oz/450 g) granulated sugar
4 large eggs, at room temperature

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Line a 9×13-inch (23×33-cm) baking pan with aluminum foil and butter the foil. Set aside.
In a medium bowl, mix together the coconut and condensed milk. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat together the butter and sugar until fluffy, about 3 minutes.
Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Then, fold in the flour mixture until just combined.
Spread half of the brownie batter evenly into the prepared pan.
Carefully spread the coconut mixture over the brownie batter layer.
Top with the remaining brownie batter, spreading it evenly to cover the coconut layer.
Bake for about 60 minutes, or until the top is firm and a skewer inserted into the center comes out with a few moist crumbs (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.

Perfect Pairings: Serving Suggestions

These Chewy Coconut Macaroon Brownies are delicious on their own, but they can be elevated with a few simple additions. Serve them warm with a scoop of vanilla ice cream for a decadent dessert, or drizzle with melted chocolate for an extra indulgent touch. For a refreshing contrast, pair them with a cup of cold milk or a hot coffee.

Storage Secrets: Keeping Them Fresh

To maintain their chewy texture, store the brownies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, wrap individual squares tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving for the best taste and texture.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the coconut mixture and dry ingredients the night before. Store them separately in airtight containers, then simply mix and bake the next day. Using pre-measured ingredients can also speed up the process, so consider measuring everything out before you start.

Recipe Variations to Try

Feel free to get creative with this recipe! Swap the unsweetened coconut for toasted coconut for a nuttier flavor, or add a handful of chocolate chips to the brownie batter for extra richness. For a tropical twist, mix in some chopped macadamia nuts or dried pineapple pieces into the coconut layer.

Equipment Guidance for Success

Using a stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a handheld electric mixer works just as well. Ensure your baking pan is properly lined with aluminum foil and buttered to prevent sticking. A skewer or toothpick is essential for testing doneness—look for moist crumbs, not wet batter.