Coconut Macaroon Brownies
Indulge your sweet tooth with these decadent Coconut Macaroon Brownies, the perfect fusion of rich, fudgy chocolate and a sweet, chewy coconut topping. Crafted with semi-sweet chocolate chips, shredded sweetened coconut, and a hint of almond extract, this recipe brings layers of flavor and texture to every bite. The gooey brownie base is made extra luscious with a combination of granulated and brown sugar, while the coconut macaroon layer provides a tropical twist, thanks to sweetened condensed milk. With just 20 minutes of prep time, these brownies are easy to make yet impressive enough for special occasions. Ideal for chocolate and coconut lovers alike, these treats are a showstopper dessert that’s sure to disappear fast at any gathering. Perfect for sharing or savoring solo!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 200 grams shredded sweetened coconut
- 120 milliliters sweetened condensed milk
- 0.5 teaspoons almond extract
Instructions
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) square baking pan, then line it with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract, whisking until the mixture is glossy and smooth.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold this dry mixture into the wet ingredients, being careful not to overmix.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
In a separate bowl, mix together the shredded sweetened coconut, sweetened condensed milk, and almond extract until fully combined. This will form the coconut macaroon topping.
Drop spoonfuls of the coconut mixture over the brownie batter, then gently spread it into an even layer.
Bake in the preheated oven for 30 to 35 minutes, or until the brownies are set and a toothpick inserted into the center comes out with only a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Slice into 16 squares and serve.
Nutrition Facts
Calories |
4666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 673.6 g | 245% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 518.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 667 mg | 51% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
