Coconut Brownies are a decadent treat that pairs rich chocolate layers with a luscious, chewy coconut filling. If you love the tropical hint of coconut combined with fudgy brownie goodness, this recipe is for you. The blend of melting butter, cocoa powder, sweetened shredded coconut, and smooth vanilla creates a dessert that’s unforgettable. From the first bite, you’ll taste luscious sweetness, gooey textures, and deep chocolate flavour—making these brownies an indulgent crowd pleaser.
Why You’ll Love These Coconut Brownies
You’ll love this recipe for several reasons:
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The combination of smooth chocolate and chewy coconut gives you a delightful contrast in texture and flavour.
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It’s layered: a brownie base, a creamy coconut filling, and a chocolate icing—making it feel special without overly complex steps.
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With ingredients you likely already have (butter, sugar, cocoa, shredded coconut, condensed milk), it’s accessible and adaptable.
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It’s perfect for coconut lovers: if you crave that tropical twist in your desserts, this delivers.
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The finished brownies look and taste like something you’d buy, but you made them at home—satisfying and impressive.
Ingredients
Brownie Layer:
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1 cup butter, melted and slightly cooled
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1 cup granulated white sugar
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1 cup packed light brown sugar
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4 large eggs
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1 tablespoon pure vanilla extract
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1 cup all purpose flour
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1 cup unsweetened cocoa powder
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1 teaspoon kosher salt
Coconut Filling:
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5 ⅓ cups shredded coconut
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1 can sweetened condensed milk
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1 cup powdered sugar
Icing:
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½ cup butter
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⅓ cup unsweetened cocoa powder
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⅓ cup milk
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3 ½ cups powdered sugar (sifted or whisked to remove lumps)
Step by Step: How to Make Coconut Brownies
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Preheat oven to 350 °F (≈175 °C). Line a 9×13 inch baking pan with parchment paper, coat with nonstick spray; set aside.
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In a large mixing bowl whisk together the melted butter, granulated sugar, and brown sugar until the sugar is mostly dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
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Sift in the flour, cocoa powder, and salt. Stir until just combined (don’t overmix).
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Spread the batter evenly into the prepared pan. Bake for about 25 to 30 minutes on the middle rack, until the brownies are just set and a toothpick inserted about 2 inches from the edge comes out clean (for fudgier texture avoid baking until completely dry). Then allow the brownies to cool completely in the pan on a wire rack.
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For the coconut layer: once the brownie base is cooled, mix the shredded coconut, condensed milk, and powdered sugar in a large bowl until combined. Spread this evenly on top of the cooled brownies.
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For the icing: In a medium saucepan over medium heat melt the butter, cocoa powder and milk together, stirring until smooth. Remove from heat and whisk in the powdered sugar until smooth and lump free.
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Pour the icing over the coconut layer and spread gently to create an even top.
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Allow the icing to set up (you may refrigerate briefly or let stand at room temperature) before cutting into squares.
Helpful Tips
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Use parchment paper with an overhang on two sides so you can lift the brownies easily out of the pan for cleaner cutting.
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Make sure brownies are completely cooled before adding the coconut layer; warm brownies may cause the filling to sink or become messy.
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Sift the powdered sugar for the icing to avoid lumps, which gives a smoother finish.
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Avoid over baking: you want some fudginess and moist texture; the test of the toothpick near the edge (rather than center) helps get the timing right.
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If the icing becomes too thick to spread easily, you can add a teaspoon of milk to loosen it slightly.
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For clean squares, chill the finished brownies for 30 to 60 minutes before cutting—it makes slicing much neater.
Substitutions And Variations
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You can substitute a boxed brownie mix for the brownie layer to save time—just prepare per package instructions, then add the coconut layer and icing.
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For a nutty variation: fold chopped toasted pecans or walnuts into the brownie batter for extra texture.
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Use unsweetened shredded coconut if you’d like less sweetness in the coconut layer; you might reduce powdered sugar accordingly.
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For a “blondie” style twist: replace the cocoa powder in the brownie layer with equal flour and add ½ cup white chocolate chips; keep the coconut layer as is.
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To make it a bit lighter, use half the icing or drizzle the icing rather than fully covering; or skip the icing and dust powdered sugar instead.
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For a fun tropical twist: add a tablespoon or two of rum extract (or coconut extract) into the coconut filling to enhance flavor.
Storage Instructions
Store the finished brownies in an airtight container.
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At room temperature: up to 3 days.
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Refrigerated: up to 5 days.
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To freeze: wrap individual squares or the full slab tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in refrigerator, then bring to room temperature before serving for best texture.
Nutritional Information
Estimated Nutrition Per Serving (Homemade Coconut Brownies):
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Calories: 264 kcal
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Carbohydrates: 36 g
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Protein: 4 g
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Fat: 12 g
For comparison (Commercial Coconut Brownie Treats):
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Calories: 130 kcal
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Carbohydrates: 13 g
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Fat: 7 g
Note:
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This homemade recipe has a richer coconut layer and icing, which increases the calorie and fat content.
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If you’re watching your intake, consider cutting smaller portions.
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For more accurate nutrition based on your ingredients, calculate each item (like butter, sugar, and condensed milk) individually.
Serving Suggestions
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Serve each brownie square slightly warm (microwave 10 to 15 seconds) with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
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Pair with a fresh cup of coffee, espresso, or a cold glass of milk to balance the sweetness.
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Garnish with toasted coconut flakes on top of icing for an attractive finish and a bit of extra crunch.
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Cut into smaller squares (½ size) for a dessert buffet or party so guests can enjoy a taste without a large portion.
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Add fresh berries (e.g., raspberries) on the plate for contrast and a little tartness to complement the rich chocolate coconut flavour.
Frequently Asked Questions About Coconut Brownies
Can I use unsweetened condensed milk instead of sweetened condensed milk for the coconut layer?
No, not effectively. Many recipes use sweetened condensed milk because its thick, sweet texture helps the coconut layer bind and stay moist. One recipe notes that substituting just coconut milk won’t work well—the filling wouldn’t set up properly.
Can I make this gluten free?
Possibly—but you would need to replace the all purpose flour with a gluten free flour blend specifically designed for brownies, being sure it has similar binding and structure. Also, the texture may vary slightly.
How can I tell when the brownies are done?
You’re aiming for the brownies to be just set—when a toothpick inserted 2 inches from the edge comes out with some moist crumbs (not raw batter). Over baking will dry them out, losing fudginess.
Can I skip the icing?
Yes. If you prefer fewer calories or a simpler finish, you can skip the icing, or just dust the top with powdered sugar. The brownie and coconut layer is still delicious.
Why is my coconut layer sinking into the brownie batter?
This often happens if the brownie base is still warm, causing the coconut mixture to melt or sink. Ensure the base is completely cooled before spreading the coconut layer. Also, spreading gently and evenly helps prevent sinking.
Final Thoughts
Thank you so much for choosing this Coconut Brownies recipe. I absolutely love how the fudgy chocolate base, chewy coconut layer, and smooth icing combine into a treat that feels both indulgent and homemade. It’s surprisingly approachable and delivers big on flavour. I hope you enjoy making it, tasting it, and sharing it with people you care about. Here’s to ease, flavour, and the joy of baking—warm wishes for your cooking experience, and thank you for being part of our food-loving community. Enjoy every bite!
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Fudgy Coconut Brownies
- Total Time: 55 minutes
- Yield: 24 brownies 1x
Description
Coconut Brownies are the perfect combo of rich, fudgy chocolate and a sweet, chewy coconut layer. Topped with a smooth cocoa icing, they’re easy to make and a crowd favorite.
Ingredients
Brownie Layer:
1 cup butter, melted and slightly cooled
1 cup granulated white sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
Coconut Filling:
5 ⅓ cups shredded coconut
1 can sweetened condensed milk
1 cup powdered sugar
Icing:
½ cup butter
⅓ cup unsweetened cocoa powder
⅓ cup milk
3 ½ cups powdered sugar, sifted
Instructions
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Preheat oven to 350 °F (≈175 °C). Line a 9×13 inch baking pan with parchment paper, coat with nonstick spray; set aside.
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In a large mixing bowl whisk together the melted butter, granulated sugar, and brown sugar until the sugar is mostly dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
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Sift in the flour, cocoa powder, and salt. Stir until just combined (don’t overmix).
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Spread the batter evenly into the prepared pan. Bake for about 25 to 30 minutes on the middle rack, until the brownies are just set and a toothpick inserted about 2 inches from the edge comes out clean (for fudgier texture avoid baking until completely dry). Then allow the brownies to cool completely in the pan on a wire rack.
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For the coconut layer: once the brownie base is cooled, mix the shredded coconut, condensed milk, and powdered sugar in a large bowl until combined. Spread this evenly on top of the cooled brownies.
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For the icing: In a medium saucepan over medium heat melt the butter, cocoa powder and milk together, stirring until smooth. Remove from heat and whisk in the powdered sugar until smooth and lump free.
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Pour the icing over the coconut layer and spread gently to create an even top.
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Allow the icing to set up (you may refrigerate briefly or let stand at room temperature) before cutting into squares.
Notes
Use parchment for easy lifting. Cool brownies completely before adding coconut layer. Chill before slicing for cleaner cuts. Store airtight.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 brownie
- Calories: 264
- Sugar: 28 g
- Carbohydrates: 36 g
- Protein: 4 g