Coconut Macaroon Chocolate Brownies are a combination of two all time classic recipes. Rich fudgy chocolate brownies baked with crisp chewy coconut topping - now that's what I call pure decadence!
Incredibly easy to make they smell heavenly when baking plus they store well for days. This nostalgic dessert is perfect for gifts, celebrations or just an anytime treat.
Warning! I highly recommend making a double batch if you plan to give some away. If you don’t…well, you can’t say I didn’t warn you 😁
If it's your first time making these brownies, then the tips provided in the post will be helpful to you. Or else simply skip to the full recipe and video at the end of this post
How thick should the brownies be?
That will depend on your preference and the baking pan you decide to use
- For this recipe, I used an 8 inch (20 cm) square pan. The Coconut Macaroon Chocolate Brownies baked up to 1 ¼ (3 cm) thick.
- A larger pan will bake thinner brownies, if that's what you prefer. Keep in mind that the baking time will be approximately 5 minutes shorter than what is indicated in this recipe.
Which chocolate to use in for the brownies
The brownies don't require a lot of ingredient. Since the chocolate is the star ingredient the of the brownie part, the chocolate you use should be really great.
- You can use dark or milk baking chocolate or just grab regular chocolate that you'd want to eat on its own.
- Not chocolate chips though! You can use your chocolate chips in my Buttermilk Chocolate Chip Chip Cookie Bars or my Double Chocolate Chip Shortbread, but not in these brownies.
- These brownies require the chocolate to melt as it bakes so you get that soft fudginess. Chocolate chips are designed such that they do not melt under heat.
What type of cocoa powder to use
Unsweetened, cocoa powder is best to use in this recipe. A dutch process cocoa powder will also work.
- Try to avoid sweetened cocoa. Not only does it have sugar in it, but usually some flavoring and sometimes dry milk solids.
- This recipe calls for just the right amount of sugar. Using sweetened cocoa will change and affect the flavor, texture and sweetness of these Coconut Macaroon Chocolate Brownies.
Brown or white sugar?
This all depends on the texture you're looking for. I prefer and use brown sugar in this recipe.
- Brown sugar makes the brownies fudgy. The molasses in brown sugar melts to create a batter that becomes fudgier when baked.
- White sugar on the other hand makes the chocolate brownies chewier. Since white sugar does not contain molasses it melts to create a chewy brownie.
Sweetened condensed milk
Sweetened condensed milk is the ingredient that binds and sweetens the macaroon topping.
- But whatever you do, don't confuse it with evaporated milk. Trust me, it won't work!
Slicing Too Soon
Stop, I know it's torture! But here's the benefits of letting your brownies cool down after baking, before slicing
- The brownies will continue to set as they cool down, as well as develop flavor.
- Plus, they slice and come out of the pan much easier when properly cooled.
- But, if presentation doesn't matter and you simply can't wait, then go for it 😉
How to store these brownies?
Brownies are best when stored in an airtight container
- At room temperature: They should be eaten within 1-2 days.
- In the refrigerator: Store in an airtight container for up to 1 week.
Can you freeze these brownies?
Yes, you can freeze brownies.
- If the brownies are already cut, I recommend freezing them individually.
- Wrap each square in plastic wrap, then place the individually wrapped brownies in an airtight container or in a storage bag. Freeze for 2-3 months.
- When you are ready to defrost the brownies, allow them to come to room temperature before unwrapping them. This will help prevent them from drying out.
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
Still hungry for more?