- Dish type
- Chocolate traybakes
If you love chocolate and coconut, these bars are for you. A sweet coconut layer is sandwiched between two delicious brownie layers.
80 people made this
IngredientsMakes: 18 bars
- 225g butter, softened
- 400g caster sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 250g plain flour
- 3/4 teaspoon cream of tartar
- 45g unsweetened cocoa powder
- 60g chopped walnuts
- 300g unsweetened desiccated coconut
- 1 (397g) tin sweetened condensed milk
- 1 tablespoon vanilla extract
MethodPrep:25min ›Cook:45min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared tin.
- Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the tin. Top with the remaining chocolate batter. Spread to cover evenly.
- Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the tin before cutting into bars.
Reviews & ratingsAverage global rating:(117)
Reviews in English (103)
by Baton Rouge Mom
These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change anything. The batter was very thick, so it was hard to spread, and I found that I had to spread it with 2 fingers with a little butter on them- the spatula just was clinging to the batter. I made them in a 9x9 bar pan and thought the thickness of the layers was absolutely perfect. These are just great and are definitely staying in my recipe box. We burned our mouths on them because we couldn't wait till they cooled to taste them, and they were worth it. They are even better the next day.-26 Nov 2007
by Marie C.
This rating is for the filling, it is wonderful! After reading the other reviews I decided to use the filling with my favorite brownie recipe. I also used 1&1/2 brownie recipe to give a better brownie/filling ratio. I made 4 different types of brownies and these are by far the best. I used the Baker's One Bowl Brownies recipe from the Kraft web-site for my base. Thanks for sharing Valerie.-01 Feb 2007
After reading the other review, I decided to make the batter for my fudgiest brownies, because I prefer them to cakelike brownies. Wow! These were great! I'll definitely make these again! As a side note, try looking in the health food section of the supermarket for unsweetened coconut. You definitely DON'T want to use the sweetened coconut in the baking aisle - it would be far too sweet!-02 Feb 2002
Three of my favorite things are combined into this one dessert: Coconut, Blondies and Browned Butter.
The coconut is a given, y’all know how I feel about coconut. Any dessert with coconut is instantly better in my book.
There are not many blondie recipes on my site even though I love them. Honestly, I don’t have a good reason why.
I think it’s mainly because when I make blondies, they are always super simple and classic.
I will add m&ms or walnuts, but otherwise I usually don’t go wild.
The only addition I ALWAYS make to blondies is starting with browned butter.
In my humble opinion, browned butter in desserts is true liquid gold.
It adds a depth of flavor, an almost nutty quality to an otherwise nut free dessert.
And while you might be thinking, oh I don’t like nuts, browned butter also doesn’t really taste like a nut either.
Confused? Me too. It’s hard to describe, but I promise you it makes a world of difference.
And the best part? It’s not an expensive ingredient you have to buy, you make it yourself in minutes with regular butter!
This recipe is a wonderful base recipe you can use and add any flavors you like to it.
You can skip the coconut extract and added shredded coconut — and then you have my favorite classic browned butter blondies.
Or, you can add any other dried fruits, nuts or candies to them for a fun twist.
I just know you are going to love it and make it again and again and again.
Head on over to Dixie Crystals for the full recipe I developed just for them!
How to store coconut brownies?
If stored in an airtight container, the brownies will last at room temperature for 3-4 days. They may dry out after that, but they will still be edible.
- For extra crunch, stir in some slivered almonds into the batter. Or you could stir them into the coconut filling if you prefer.
- Want extra decadent brownies? Add about a cup of chocolate chips to the brownie batter.
- After the brownies are cooled, drizzle them with chocolate ganache.
Love coconut? Check out these recipes:
Chocolate Chip Coconut Coffee Cake
Lime Coconut White Chocolate Cookies
Coconut Chocolate Chip Cookies
Almond Joy Cheesecake
I love an easy recipe and this one is definitely that.
First melt together the butter and chocolate until smooth and glossy. In a mixing bowl add both sugars and the eggs (photo 1) followed by that melted chocolate and butter mixture (photo 2).
Whisk it all together well (photo 3) – you can do this by hand – no fancy equipment necessary. Then place a sieve on top and add the flour, cocoa and salt (photo 4). Sift it all in.
Mix that all together with a spatula (photo 5) then pour it into an 8 square baking tin that has already been lined with baking paper (photo 6).
Bake the brownie for 20 minutes, then when you take it out of the oven, press down on top with another 8 inch tin if you have one to flatten it out. This step is optional but it does make for a lovely flat surface to place your coconut on.
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon cream of tartar
- ½ cup unsweetened cocoa powder
- ½ cup chopped walnuts
- 4 cups unsweetened flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang butter bottom and sides of foil (not overhang).
Place butter in a large microwave-safe bowl melt in microwave. Add sugar and salt whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
Drop mounds of mixture over chocolate base spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.
Tips and Tricks on Baking Coconut Stuffed Brownies:
I was in such a hurry, I didn’t even stop to take pictures of the process. But, I’m fairly sure you guys know how to make a brownie, so I won’t lose any sleep. And, to be honest, I used a version of my Cookies and Cream Stuffed Brownies recipe as the starting point.
AND the coconut filling is ridiculously simple. Just coconut, sweetened condensed milk, and vanilla. Boom, done.
The brownies will be fairly thick, and you will need to make sure they are fully baked, but NOT over baked!! The texture of the brownie on this one is slightly different than a typical fudgy brownies, because I wanted it to be thick, but sturdy.
There is so much sweet coconut in these…if you love coconut, these are for you!
Easy Almond Joy Brownies Using Boxed Mix
Prepare brownie mix as directed on the box in a mixing bowl and set aside.
In a separate bowl, mix together condensed milk, marshmallow cream, shredded coconut, 3/4 cup almond slices, and almond extract.
Pour half of the brownie batter into a 9x9 baking dish lined with parchment paper.
Next pour the coconut cream mixture on top of brownie batter, spreading evenly. Pour remaining brownie batter over the coconut mixture and top with a handful of shredded coconut and almonds.
Bake in the oven for 35-40 minutes. The middle will still be soft and you will need to let cool before cutting.
Try to eat just one of these brownies.
These Almond Joy Coconut Brownies might look like a million bucks and taste like they were just bought from a fancy bakery, but the truth is that the main ingredient is actually just boxed brownie mix.
I am a sucker for boxed mixes, and often use them as a base to create yummy and simple recipes. You can do so much when using a boxed brownie mix, plus I love that I usually end up saving both money and time.
These over-the-top delicious brownies are so simple to make thanks to boxed brownie mix and just 4 additional ingredients. This recipe makes a rich, fudgy brownie with an ooey-gooey shredded coconut center. You can sure taste the famous almond joy candy bar &ndash just in brownie form. SO good.
Coconut Carob Brownie Bars
These delicious little bites are from Mother&rsquos Day Brunch 2013.
Mom loved these! She&rsquos a coconut fan, so these were perfect for her. I doubt these lasted very long in her house.
I made the brownie part with carob powder because my mom can&rsquot have chocolate, but feel free to change the carob powder to cocoa powder if you&rsquod like.
I was surprised at how soft these turned out. Tasty, but I think they&rsquore better eaten with a fork than with your fingers.
I&rsquom contemplating doubling the brownie part and making &ldquotruffles&rdquo out of it. I really liked the brownie part, and that&rsquos really a no bake part which is always good!
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Coconut Macaroon Brownies
- Yield: 16 Servings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cup unsalted butter , softened
- 1 cup sugar
- 2 large eggs
- 1 1/4 cup flour
- 1/2 teaspoon cream of tartar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups sweetened flaked coconut
- 3/4 cup sweetened condensed milk
- 2 teaspoons vanilla extract
Note: click on times in the instructions to start a kitchen timer while cooking.
To your stand mixer add the butter and sugar on medium speed until light and fluffy, 1-2 minutes.
Spoon evenly over brownie batter and bake for 35-40 minutes.
Yield: 16 Servings, Amount per serving: 231 calories, Calories: 231g, Carbohydrates: 33g, Protein: 4g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 51mg, Potassium: 137mg, Fiber: 1g, Sugar: 23g, Vitamin A: 249g, Vitamin C: 1g, Calcium: 50g, Iron: 1g
All images and text © for Dinner, then Dessert.
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- 1 box Duncan Hines® Chewy Fudge Brownie Mix
- 1 small can of sweetened condensed milk
- 1 cup of sweetened coconut
- 1/2 cup chopped nuts (any type)
- 1 tablespoon flour
- 1 egg
- Preheat oven to 350°F.
- Mix brownies according to directions on box. Pour 1/2 of the batter into the greased pan. Reserved the other half of the batter.
- Filling - Mix together the coconut, the sweetened condensed milk, 1 tablespoon flour, one egg and the nuts.
- Spread filling over first layer of chocolate brownie.
- Spread remaining chocolate brownie on top of coconut layer.
- Bake brownies for 35-40 minutes until firm in center.
- Allow to cool. Cut and enjoy.
Garnish with additional sweetened coconut
For easy clean up line the bottom of baking pan with parchment paper.
Do not grease the sides of a brownie pan, only grease the bottom.