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.
Coconut Macaroon Chocolate Brownies
For the brownies
- ⅔ cup butter (salted or unsalted)
- ½ cup brown sugar (see note 1)
- 200 g / 7 oz dark chocolate block (see note 2)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup all purpose or cake flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 Tablespoons unsweetened shredded (desiccated coconut)
For the macaroon topping
- 3 cups unsweetened shredded (desiccated coconut)
- 395 g / 14 oz sweetened condensed milk (1 can, 300ml - see note 3)
- 1 large egg
- Preheat the oven to 180°C/350°F (fan 160°C)
- Grease and line an 8 inch (20 cm) square baking pan with baking/parchment paper (Note 4 ). Have overhang for ease of removal.
Making the brownies
- Chocolate mixture: Place the butter, sugar, chocolate and vanilla extract in a saucepan over medium-low heat. Stir the mixture continuously for 5 minutes or until the butter and chocolate have melted. Be sure to stir constantly to prevent the sugar from burning and settling at the bottom of the pan. Set aside and let it cool for around 5 minutes.
- In a large bowl lightly whisk the eggs. Pour the chocolate mixture into the whisked eggs and stir to combine.
- Sift the flour and cocoa powder and salt over the chocolate/egg mixture.
- Add the shredded (desiccated coconut) and stir to combine.
- Pour into the prepared pan. Bake for 20 minutes. Remove from the oven and Set aside for 15 minutes to cool.
- You can turn off your oven while the brownies cool and while preparing the coconut macaroon topping
Making the coconut macaroon topping
- Heat up the oven once more at least 5 minutes before putting in the brownies with the topping. Same temperature: ( 180°C/350°F (fan 160°C)
- Combine the shredded (desiccated)coconut, sweetened condensed milk and egg in a bowl. Spread the mixture over the brownies. Use a palette knife to smooth and level the surface.
- Bake for a further 20-25 minutes or until golden and firm. Cool in the pan completely before slicing into portions. See note 5
- Get perfect slices by dipping a sharp knife into hot water. Wipe dry, then slice. Repeat before cutting each slice.
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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