Coconut Macaroon Brownies

Two brownies sitting on top of each other. They sit on a white plate.

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!

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 25

Servings slices

Calories 319kcal

Author Nina

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

US Customary - Metric

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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