Coconut Brownies – Fudgy brownies topped with a layer of creamy sweet coconut and finished with a smooth chocolate ganache. Use your favorite boxed or homemade brownie recipe for this decadent triple layer dessert. VIDEO BELOW!
I first shared these Coconut Brownies a couple years ago, and I made them again recently and decided to update this post with a few new photos. If you’ve tried these and liked them, worry not, the recipe is the same as before.
These Coconut Brownies are just as decadent and delicious as ever. We have three heavenly layers to satisfy every chocolate and/or coconut craving you could possibly have. Warning: Cut these brownies small, they are rich!
Prefer coffee over coconut? Try our Coffee Brownies.
Of all the recipes on this site, these brownies are one my husband, Jason’s, all-time favorites. Anytime I ask him what I should make for dessert, he always requests these. This post has been one of my most popular, so I’m assuming that you love the combo of chocolate and coconut just like we do! This recipe is the perfect marriage of both flavors.
Not only do these brownies taste fantastic, but they are a showstopper as well. The contrasting colors, textures and flavors make these a fabulous dessert for entertaining. Tip: If you want the white coconut layer to stay as white as possible, make sure the ganache topping is completely set before cutting them. Some chocolate will streak into the coconut, it’s inevitable, but the more set the topping is, the more likely they’ll cut neatly.
Coconut Brownies
Three layers of decadence:
- Fudgy Brownies! Use a homemade recipe or a boxed mix.
- Creamy Coconut Filling: Cream cheese, shredded coconut, cream, sugar and vanilla. How can you go wrong with that combination of ingredients?!
- Chocolate Ganache: The Smooth, shiny and beautiful finishing touch to these brownies.
I like to think of these as a combination of a brownie, coconut macaroon, and Mounds candy bar. If you like coconut and chocolate, you will absolutely love sinking your teeth into these thick, gooey brownies. Prefer your chocolate and coconut with nuts? You can absolutely add nuts into the coconut filling, or finely chopped onto the top of the ganache (while it is still wet).
You’ll need one 8×8 or 9×9 pan of baked and cooled brownies for this recipe. I have made this recipe multiple times with a boxed brownie mix, and it comes out wonderfully. If you’d prefer homemade, use your favorite homemade recipe, or try my go-to brownie recipe. It is made in one bowl and they always comes out perfectly chewy and fudgy.
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LOVE BROWNIES? TRY THESE OTHER RECIPES:
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Chocolate Coconut Brownies
Ingredients
Brownie base:
- One 8x8 or 9x9 pan of brownies, baked and cooled (you can use boxed or homemade brownies, see notes for a link to my favorite brownie recipe)
Coconut filling:
- 6 ounces cream cheese, at room temperature
- ⅓ cup heavy cream or half and half
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- 3 cups sweetened shredded coconut
Chocolate ganache:
- ⅓ cup heavy cream or half and half
- 1 cup semisweet chocolate chips
- additional shredded coconut for garnish, optional
Instructions
Coconut filling:
- Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
- Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache.
For the ganache:
- In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft.
- Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving. These brownies are rich, I cut them small.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Claudia
Hi, I’m visiting from Portugal.
Thank you so muche for your brownies, made one batch yesterday and everybody loved it!
Celebrating Sweets
I’m so happy to hear that. Thanks for stopping by!
Liz
We had these at a friends house last night , they were amazing ! I will be making these soon . Beat brownies we’ve ever tasted !
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Jessica
I made these today with toasted almonds in the brownie batter, and topped the ganache with a generous amount of toasted almonds. I’m a big fan of Almond Joy candy bars, and these were delicious! Thanks for the recipe!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by!
Mush
How do you make the Ganache?
Celebrating Sweets
The full instructions and ingredient quantities are in the grey recipe card. You can scroll to get to it, or there is a “jump to recipe” button at the top of the page.
Marsha
Can these be frozen for a week or two??
Celebrating Sweets
Hi, Marsha. Yes, you can freeze them. Enjoy!
Marsha
Have you made these in the big cookie sheet pans from Costco?? Which recipe would I double??
Celebrating Sweets
I’m not sure what size that pan that is. If you were to double the recipe, you would double all the filling and ganache ingredients and you would make a large pan of brownies. You can either make two box mixes, or try doubling this recipe: https://celebratingsweets.com/rich-fudgy-brownies/ Also, these can be cut quite small, they are very rich, so you might be able to stretch them a little farther. Enjoy!
Kristen
I had trouble finding the recipe through all of the ads.. I didn’t know how long to let the ganache cool, but I felt like maybe it would have been smoother if I poured it on sooner. It tasted good, but I don’t think I’ll make it again.
Julie
Only cool for 2 minutes.
eileen
Can you sub coconut milk for the heavy cream in the ganache?
Celebrating Sweets
Yes, that should work! Enjoy!
Hanny
Made these with my brown butter brownies recipe today. I used coconut milk (from a can) for the coconut part instead of heavy cream, and used my own ganache recipe (with heavy cream). The brownies don’t need the coconut or ganache, and the coconut/ganache doesn’t need the brownies! lol They’re both awesome by themselves! Im also incredibly impatient and couldn’t wait for my ganache to set. It was a mess, but a good mess! 🙂 I was hoping for more of a coconut flavor, so maybe next time I’ll add coconut extract to the cream.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Cinderella
These were amazing and going to make them again today!
Allison
I’m so glad you enjoyed the recipe. Thanks for stopping by. 🙂
Vanessa
This is basically the same recipe as Nanaimo bars but the bottom layer is with a box of brownies. A helpful tip while making the third layer (top) is to use a double boiler pot so that the chocolate doesn’t burn. It can happen in an instant.