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The Best Coconut Macaroon Brownie Recipe

These beautiful fudgy trerats full of coconut are bound to bridge the gap between your two favorite desserts!
Prep Time 2 hrs
Cook Time 1 hr
Servings 24


Brownie Layer

  • 8 ounces Dark chocolae chips (70% cacao) 1 cup
  • 1 cup unsalted butter (8 ounces) 2 sticks
  • 4 large eggs
  • 1 cup grranualted sugar
  • 1/4 cup light brrown sugar
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp vanilla extract
  • 1 tsp salt
  • 1 tsp espresso coffee granules
  • 1 cup coconut flour
  • 1 cup mini milk chocolate chips

Macaroon Layer

  • 4 large egg whites
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups unsweetened finely shredded coconut (7 ounces)


To make the brownie layer

  • Line a 13- x 9-inch baking pan (glass).
  • To create a double boiler, set a medium metal or heat-safe glass bowl over a small saucepan of simmering water.
  • Melt butter in a bowl. Once melted, add dark chocolate and cook. Stir occasionally until melted and smooth, about 10 minutes. Remove from heat.
  • Crack eggs in a large bowl. Then, whisk together granulated sugar, light brown sugar, cocoa powder, vanilla, salt, and espresso coffee granules in the bowl with the eggs until smooth. Gently whisk in chocolate ganache mixture until smooth. Fold in coconut flour until combined. It may help to gently press any lumps that you see as you mix the brownie batter.
  • Transfer mixture to a prepared baking sheet by spreading batter in an even layer. Refrigerate for 1 hour.

Macaroon Layer

  • Preheat oven to 375°F. Beat egg whites with an electic or stand mixer fitted with whisk attachment on medium speed until mixture becomes frothy.
  • Add granulated sugar, vanilla, and salt. Beat mixture as you slowly increase the medium speed to high, until stiff peaks form.
  • Fold in coconut. Spread coconut mixture evenly over the brownie batter.
  • Bake in preheated oven for about 35 minutes or until the macaroon layer is golden.
  • Let cool completely before serving.