Coconut Macaroon Brownies Recipe (2024)

Bless you, Melissa Clark. If I can't yet get the vaccine, at least I can have these brownies.

I made these! Had to adjust some things and they took a lot longer to cook because I only had a glass 8 in baking pan. Please adjust if you use glass baking dish - lower temp and add time.

Am 85. Baked these for my daughter Miranda and her friend (though they seem a little closer than friends). They really enjoyed them and even took a couple to their friends. I baked them longer and at a lower temperature because of these comments. Seemed to work. My deceased husband loved coconut macaroons and brownies so much that I might bake his ashes into one and preserve them. Would that work?

Mine are in the oven right now and I have NEVER seen a thicker brownie batter in my life- and the taste is amazing! I'm trying it first without the coconut, but I sprinkled half of the batter top with a little Malden Sea Salt. 3:30PM on a Saturday is a really bad choice on my part, 2 hours before dinner...

I cheated and spread the coconut topping evenly across the top instead of the mounds. Delicious but a mistake, insulated the brownie and made it hard to set. Stick to the mounds so the brownie can bake.

I buy sweetend condensed coconut milk at Whole Foods in Dallas. It is a great substitute for regular, esp. for coconut macaroons. The brand is Nature's Charm. Hope that helps.

I put several dollops of the coconut mixture, about a Tbls each, on a baking sheet & baked next to the brownies. When they were dark brown, I removed from the oven. They are quite tasty!

How about stirring some toasted pecan pieces with coconut mixture?

Just put them in the oven, and so far I can say that the batter smells perfect and the spatula scraps I licked were decadent... but that's what I expected from the ingredients. Also, a perfect response to the snow day AND my disappointment that my grand daughter did not send a brownie home to me, that she made yesterday. Seems that Baba (me) lost to her boy-friend... probably not the last time this will happen. (I understand). Way to come through for me Melissa

Ooh, yes. Or maybe not toasted, because they'll get toasted in the oven. Maybe just a pecan half on the top of the coconut mound. Or an almond!

how well do these brownies freeze?

Note, I baked my first batch for 45 minutes after reading everyone's notes and they came out well- very rich and fudge-like. I gave the recipe to a friend who baked hers for 40 minutes and said hers were still like lava inside- will try dropping the heat to 325 and going a bit longer next time I make these. Delicious treat

I used my regular brownie recipe (Alice Medrich's cocoa brownies) with the coconut macaroon topping as given here. I only had unsweetened coconut on hand so I made a substitute by soaking it in 1 Tbsp water + 1 tsp sugar per cup unsweetened coconut. (In retrospect maybe not necessary, since it's being mixed with sweetened condensed milk anyway.) The brownies took a LOT longer to bake and it was hard to tell when they were done. The coconut topping never got as golden-brown as in the photo.

I had a lot of trouble getting these to set completely. They were not nearly finished after 25 mins, after 35, even after about 50. I put them back in the oven for 10 more minutes after pulling them out to see if they would finish when setting, and they were still slightly gooey. This oven is a 3 year old Samsung, and I used a ceramic dish, 8” x 8”. They are delicious, but seem to take much longer than the recipe states.

It's taking all my willpower not to cut into these brownies before they have cooled. Like many of you, I had to cook them a lot longer than the recipe suggested, and the coconut got extremely toasty. I'm considering letting the brownies cook for 15-20 minutes next time before adding the coconut dollops.

Delicious. I made half the coconut topping because that was all I had on hand and because my husband (allegedly) doesn’t like coconut. He loved them. I baked in a 9x9 pan for the full 35 minutes and the brownies were incredibly moist, the coconut nice and crispy.

This is a perfect recipe if you need to make gluten-free treats. You can mix everything in the pan in which you melt the butter and chocolate. No possible cross-contamination from your usual baking bowls and mixer. Simply sub a gluten-free flour 1:1 for the white flour. I think the gluten-free version is superior so always make brownies that way.

I’m about to make the coconut mixture and yes mainesummers this is the thickest batter I have ever seen The batter and the brownie’s are much better with chocolate chips

I made a different brownie recipe and made the coconut topping and used it on those. Absolutely fantastic. Best to use an instant thermometer to check for the center being done (205 degrees F). I thought the coconut wouldn't be spread out enough, but the mounds are quite tightly placed together so no need to spread out the mixture or modify placement in my opinion.

Really good, especially if you prefer your brownies fudge-y. Mine are sadly compromised. I only had Morton's on hand and (rushing) forgot that Morton's kosher (unlike Diamond) is basically equivalent to fine sea salt. Not only did I increase the salt to 1 teaspoon, I also threw in a double sprinkling of Maldon, because I thought the condensed milk + sweetened coconut would need it. They really do not! Anyway, I look forward to making this again while following the salt measurements faithfully.

35 minutes at 350 was perfect in my oven for this recipe. Maybe a few more mini-chips might have guided the proverbial lily?

These were on a page with pecan pie brownies and those were perfect...That recipe called for 1 cup of flour and these call for 1/2 cup...although delicious the brownie was too "wet" for me... If I bake these again I would go for the 1 cup flour as in the companion recipe...

Everything about these is heaven!

Sooo good. My glass pan is a little too small to produce 16 squares so I just spread the coconut mixture out all over the top. I made this twice: once I dotted the top with whole almonds, and the second time I was out of sweetened condensed milk, so I first had to make that (on the stovetop, that with almond milk, maple syrup, butter and vanilla).

I used the Katherine Hepburn brownie recipe as the base, because I’m not messing with perfection. I dolloped the coconut mixture on top and baked at 325 for 28 minutes. Absolutely divine!

My coconut mounds got very runny and don't look nearly as nice as the photo included. Any suggestions?

I think I'll spread the macaroon mixture evenly and carefully over the dough so that every so every bite of the brownies will be covered in yumminess!

Like another poster, I only had an 8x8 glass baking pan. They turned out perfectly with the oven heated to 350, then turned down to 330 and cooked for 35 minutes. Magnifique!