Coconut Macaroon Brownies Recipe -
Coconut Macaroon Brownies Recipe
  • READY IN hrs

Coconut Macaroon Brownies

Recipe by  

"These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary."

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Ingredients Edit and Save

Original recipe makes 18 bars Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2007

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.

Most Helpful Critical Review
Jun 23, 2004

the brownie part was more cakey- i like it fudgy. and i wish there was more brownie in relation to the coconut part. i added chocolate frosting, but it still needed more chocolate- my coworkers agreed.

Feb 01, 2007

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.

Aug 29, 2002

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!

Sep 11, 2007

These taste best after being refrigerated over night. If I made these again, I would put only three eggs in it instead of four to make it less cake like.

Dec 03, 2006

These are really good, but if I made them again I would change some things. First of all, the coconut layer. It is really thick, I think there might be more coconut that brownie! It's a tiny bit dry too, I would maybe use 3 or 3.5 cups of coconut next time (and keep the milk the same). That would cut down on the thickness of that layer also. I checked these at 40 minutes and they were done. I think they might have been a bit over-done, so I would check at 35 next time. These cut very well and look fancy, I love how they turned out. It was really, really hard to spread the brownie batter (both times). I used Bob's Red Mill unsweetened coconut, and 1/2 cup whole wheat pastry flour. I have been wanting to make these all year and I'm glad I finally had an excuse to make them! (Taking them to a function tomorrow). Thanks for the recipe!

Aug 29, 2002

These are good, but I like real fudgy brownies, these are more like a cake. I will use the filling more often though. I'll use my regular brownie recipe, or I'll put a spoonful in cupcakes. It's worth the extra time.

Mar 31, 2007

I messed these up but everyone was still eating them!! First, I used SWEETENED coconut..but it wasn't that bad with it. Second, I only used about 3 1/4C of coconut; making the middle ubstable. The bar would not hold it's shape from there, either. When the top started cracking, I took it out. It was not done!! I then cooked it full time and then some..It was still great though!! Thank you.


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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