These coconut macaroon brownies are rich and fudgy brownies with a creamy white chocolate coconut filling in the centre. These will be your new favourite brownies!
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🥥Brownies with a Coconut Filling
I love to make unique brownie recipes, like this one, and this one). Recently I came up with an idea to make a macaroon (or Bounty chocolate bar inspired) brownie and let me tell you, it is that good!
I wanted a really fudgy brownie for this recipe, so there is no leaving ingredients in these. The coconut filling is thick and gooey. It's made with egg whites, melted white chocolate, a bit of salt, and shredded coconut.
The coconut filling pairs really well with the brownie for a rich, gooey treat that everyone will love!
🥘Ingredients
Ingredient Notes
- White Chocolate - use baking chocolate for this recipe. The white chocolate needs to be melted, and baking chocolates melt the best.
- Brown sugar- both light and dark brown sugar work for this recipe.
- Unsalted butter - can be substituted with salted butter. Add only ¼ teaspoon of salt to the brownie batter instead of the full ½ teaspoon of salt.
- Shredded coconut - use unsweetened shredded coconut. The brownie has so much sweetness to it, we don't need to add anymore.
🔪Instructions
Brownie
Whisk flour, cocoa powder, and salt together in a medium bowl. Set aside. Mix butter, oil, and both sugars together in a large bowl until smooth, about 3 minutes.
Add eggs and vanilla, and mix until combined. Add dry ingredients and chocolate chips, and mix until just combined. Set aside while you make the filling.
Coconut Layer
Hand whisk egg whites and salt in a medium bowl until frothy. Add coconut and mix, then add melted white chocolate and mix to combine.
Assembly
Add half of the brownie batter into an 8 or 9 inch baking pan that's been lined with parchment paper. Add all the coconut layer batter on top, and spread it evenly over the brownie batter. Add the remaining brownie butter on top of the coconut layer, and spread evenly.
Bake at 350°F (180°C) for 20-25 minutes, or when the top of the brownie is shiny and a toothpick comes out with a few moist crumbs. Let brownies cool to room temperature, then slice in to squares.
✔️Expert Tips
- You can use carton egg whites if you don't want to waste the yolks.
- You can easily use a boxed brownie mix with this recipe.
- Don't worry if the coconut layer isn't super even. The brownies look really nice if the layers are not perfectly straight.
- To slice brownies cleanly, store them in the refrigerator to chill them for at least 30 minutes. Run a knife under hot water, dry the knife then slice. Wipe the knife with every cut.
💭FAQs
These brownies don't take very long to make, however, you can make the brownie batter and store it in the refrigerator overnight. Warm at room temperature before continuing with the recipe.
Store brownies in an airtight freezer container and freeze for up to 3 months. Thaw at room temperature overnight.
🔖Related Recipes
📋 Recipe
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Coconut Macaroon Brownies
Ingredients
Brownie
- ½ cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 tablespoon vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
Coconut Layer
- 2 large egg whites
- ⅛ teaspoon salt
- ⅔ cup unsweetened coconut shredded
- ⅔ cup white baking chocolate melted
Instructions
Brownie
- Preheat oven to 350°F (180°C). Line a 8 or 9-inch baking pan with parchment paper. Set aside.
- Whisk flour, cocoa powder, and salt together in a medium bowl. Set aside.
- Mix butter, oil, and both sugars together in a large bowl until smooth, about 3 minutes.
- Add eggs and vanilla, and mix until combined. Add dry ingredients and chocolate chips, and mix until just combined. Set aside while you make the filling.
Coconut Layer
- Hand whisk egg whites and salt in a medium bowl until frothy.
- Add coconut and mix, then add melted white chocolate and mix to combine.
Assembly
- Add half of the brownie batter into the prepared baking pan. Add all the coconut layer batter on top, and spread it evenly over the brownie batter.
- Add the remaining brownie butter on top of the coconut layer, and spread evenly.
- Bake for 20-25 minutes, or when the top of the brownie is shiny and a toothpick comes out with a few moist crumbs.
- Let brownies cool to room temperature, then slice in to squares. Store brownies at room temperature for up to 3 days, or in the refrigerator for 7 days.
Notes
- You can use carton egg whites if you don't want to waste the yolks.
- You can easily use a boxed brownie mix with this recipe.
- Don't worry if the coconut layer isn't super even. The brownies look really nice if the layers are not perfectly straight.
- To slice brownies cleanly, store them in the refrigerator to chill them for at least 30 minutes. Run a knife under hot water, dry the knife then slice. Wipe the knife with every cut.
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