Coconut Macaroon Brownies are gooey, chocolatey, and packed with sweet shredded coconut in every bite. They’re simple to make, a little nostalgic, and exactly the kind of dessert that disappears fast from the pan!
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Coconut macaroon brownies are one of those crossover desserts that just make sense – like they were always meant to be together.
These coconut macaroon brownies are an easy favorite when you want something low-effort that still feels a little extra. You get the fudgy richness of classic chocolate brownies layered with a chewy coconut topping that bakes up golden and soft, never dry.
It’s simple enough for a weeknight, but totally crowd-pleasing for birthdays, potlucks, or whenever baked goods need to impress. And with a boxed brownie mix and a few pantry staples, they’re almost impossible to mess up.
If coconut and chocolate are your thing, don’t miss my Mississippi Mud Brownies, Nanaimo Bars, Almond Joy Cookies, and these decadent German Chocolate Brownies!
Why We Love This Recipe
- The sweet coconut layer bakes inside the brownies – not on top – so it stays soft, chewy, and perfectly gooey without ever drying out.
- It’s a one-pan, no-mixer-needed kind of recipe that feels homemade but starts with a boxed mix for serious shortcut brownie magic.
- These slice like a dream, stack neatly for gifting, and hold up beautifully on cookie trays or packed in lunchboxes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pure Vanilla Extract – Adds warm, cozy depth to the coconut filling. If you’re out, almond extract is a fun twist too.
- Fudge Brownie Mix – The base of this recipe! Use your favorite boxed brownie mix for that rich, chocolatey flavor and crackly top. Homemade works too if you want to go all out.
- Vegetable Oil – Keeps the brownies moist and tender. You can swap it for melted unsalted butter for a slightly richer flavor.
- Eggs – Help bind everything together and give the brownies structure. Two large eggs are just right for a chewy texture.
- Water – Just a splash to loosen the batter and help it mix smoothly.
- Sweetened Condensed Milk – Thick, creamy, and sweet – it binds the shredded coconut and gives the macaroon layer that signature gooey texture.
- Shredded Sweetened Coconut – The star of the middle layer! Sweet and chewy, this is what gives these brownies their classic coconut macaroon feel.
How to Make Coconut Macaroon Brownies Recipe
- Prep the pan and ingredients. Preheat your oven to 350°F and line a 9×9-inch square pan with parchment paper or lightly grease it with nonstick spray. This makes cleanup a breeze and helps the coconut macaroon brownies lift out cleanly. In a large bowl, stir together the fudge brownie mix, vegetable oil, eggs, and water.
- Make brownie mix. Mix everything until the batter is smooth, glossy, and ready to pour. Spread half into the prepared pan in an even layer – it’ll be the fudgy bottom layer of your coconut brownies.
- Prep coconut filling. In a separate bowl, add the shredded sweetened coconut, sweetened condensed milk, and vanilla extract. These three simple ingredients create that gooey, chewy middle layer.
- Mix coconut filling. Stir it all together until it forms a thick, sticky mixture that holds its shape – think classic coconut macaroon texture.
- Layer it up. Drop spoonfuls of the coconut mixture over the brownie base and gently spread it into an even layer, reaching all the way to the edges with a small offset spatula.
- Add top brownie layer and bake. Pour the remaining brownie batter over the coconut filling and smooth it out the best you can (it doesn’t have to be perfect). Bake in your preheated oven for 35 to 45 minutes, until a toothpick inserted in the center comes out with moist crumbs but no raw brownie batter.
- Cool completely. Let the brownies cool all the way before cutting. For the cleanest edges, chill them in the fridge first – this helps that fudgy, chocolatey goodness stay neat when sliced.
You sure can. A 9×9-inch square pan gives you thick, even layers, but an 8×8 will work with a slightly longer baking time. A 9×13-inch pan makes thinner coconut brownies – just keep a close eye so they don’t overbake.
Yes! Just substitute the boxed brownie mix with a gluten-free blend. To avoid a grainy texture, add an extra egg and swap the oil for unsalted butter.
Definitely. Chopped pecans, almonds, or walnuts all pair beautifully with the chocolate brownie base and chewy coconut filling. Stir them into the brownie batter or mix into the coconut layer – whatever you’re in the mood for.
Nope – straight from the bag of shredded sweetened coconut is just fine. But if you want a nuttier flavor and a little extra crunch, toasting it adds a nice touch to the macaroon layer.
Yes! These coconut macaroon brownies hold up well when made a day or two ahead. Just store them in an airtight container at room temperature, or chill them for clean slices and easy serving.
These coconut macaroon brownies keep beautifully in an airtight container on the counter at room temp for up to 4 days. If you love a firmer, chewier texture, or your kitchen runs a little warm, keep the brownies in the fridge. They’ll stay fresh for up to a week this way, and chilled brownies make a great grab-and-go treat.
Absolutely. Once they’ve cooled, slice them, wrap each square in parchment paper, and place in an airtight, freezer-safe container. These fudgy coconut brownies freeze beautifully for up to a month and thaw quickly at room temp when you’re ready to serve.
Tips for Success
- Use a metal baking pan if you can – brownies bake more evenly and get better edges in metal than they do in glass or ceramic.
- To get clean slices, let the brownies cool completely in the pan, then pop them into the fridge for 20 to 30 minutes. Chilling helps firm them up so you get those sharp, picture-perfect cuts on your cutting board.
Tips for Smoother Spreading and Better Layers
Spreading thick brownie batter over a sticky coconut layer can be tricky but it isn’t too bad. When it’s time to add the top brownie layer, don’t stress if it won’t spread into a flawless sheet.
Just dollop the batter in spoonfuls across the surface and gently nudge it with a spatula to more or less cover the filling even if some of the coconut peeks through. The oven will do the rest – by the time it bakes up, you’ll have that dreamy, crinkly brownie top hiding a perfectly even coconut middle.
More Brownie Recipes You’ll Love
- Lemon Brownies
- The BEST Homemade Brownies
- Cream Cheese Swirl Brownies
- Cherry Brownies
- Frosted Chocolate Mint Brownies
- Nutella Swirl Brownies
Coconut Macaroon Brownies
Ingredients
- 1 (16.3-ounce) box fudge brownie mix
- ½ cup vegetable oil
- 2 large eggs
- 2 Tablespoons water
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) bag shredded sweetened coconut
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and line a 9 x 9 pan with parchment paper or grease with nonstick spray.
- In a large mixing bowl, combine the brownie mix, oil, eggs, and water until well combined. Pour half the batter into the 9×9 pan.1 (16.3-ounce) box fudge brownie mix, ½ cup vegetable oil, 2 large eggs, 2 Tablespoons water
- Mix the sweetened condensed milk, coconut flakes, and vanilla extract in a medium mixing bowl. Spoon the coconut mixture over the brownie batter and spread it into an even layer.1 (14-ounce) can sweetened condensed milk, 1 (14-ounce) bag shredded sweetened coconut, 1 teaspoon pure vanilla extract
- Top the coconut mixture with the remaining brownie batter.
- Bake for 35 to 45 minutes until a toothpick can be inserted into the center of the brownies and comes out without any brownie batter on it. Allow the brownies to cool completely before serving.
Notes
- Store: Coconut Macaroon Brownies should be stored in an airtight container at room temperature for up to 4 days.
- Freeze: When freezing, make sure your brownies have completely cooled. You can then wrap them in parchment paper in single servings and place them in an airtight freezer-safe container for up to one month. You can also store them whole, wrapping the pan in plastic wrap and aluminum foil. Thaw at room temperature overnight before serving.
- Reheat: If you like your brownies hot and gooey, you can microwave them for 15-30 seconds until you reach your desired temperature.
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- Box fudge brownie mix – if you prefer to make the brownies from scratch, that will work as well.
- Oil – Vegetable oil can be used in equal parts, such as melted butter.
- Sweetened coconut flakes – unsweetened coconut flakes will work as well. Especially if you feel the dessert is too sweet, this will help cut that element.
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These are AAAA-MAZING!!! I had to bake about 7 minutes longer and will thin the coconut filling a bit next time but. . . my, oh my. . . what a treat!!
Great! I am glad you enjoyed them!
These were a big hit at church today! For some reason, it took one full hour to bake them. I used my tried and true brownie recipe rather than a brownie mix. Cutting them was a challenge as they were very sticky. I placed each portion onto a mini cupcake paper which worked well. They disappeared rapidly.
I am glad they were a big hit! Hmmm I might need to rework the baking time and see if I need to adjust it. A trick I use when cutting sticky brownies is using a plastic knife. The brownies won’t stick to it!
My family and I love your recipes!!!
Thank you for sharing!!!!!
Thank you Pamela! I really appreciate the support of you and your family!