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Home » Brownies & Bars » Chocolate Coconut Brownies

Chocolate Coconut Brownies

Published: Apr 28, 2016 · Modified: Oct 14, 2022 by Allison · 45 Comments

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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!

Stack of coconut brownies.

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 another flavor? Try our Coffee Brownies or Cookie Dough Brownies. 

Pan of brownies topped with creamy coconut.

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.

Ganache being poured over a pan of coconut brownies.

Coconut Brownies

Three layers of decadence:

  1. Fudgy Brownies! Use a homemade recipe or a boxed mix.
  2. Creamy Coconut Filling: Cream cheese, shredded coconut, cream, sugar and vanilla. How can you go wrong with that combination of ingredients?!
  3. 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).

Stack of coconut brownies.

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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Recipe

Stack of coconut brownies.

Chocolate 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.
4.70 from 10 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 12 -16
Calories: 414kcal
Author: Allison - Celebrating Sweets

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

My favorite basic brownie recipe → click HERE. 
These brownies are best stored in the fridge.
Coconut filling adapted from Baking a Moment

Nutrition

Calories: 414kcal

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!
Coconut brownies.
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Comments

  1. Mo

    September 17, 2022 at 4:29 pm

    Hi. Can a 9 x 13 pan be used instead? If so, what is the adjustment to the coconut mixture? Also can unsweetened coconut flakes or shredded be used? I’m trying to reduce the sweetness so they already sweet brownies.

    Reply
    • Allison

      September 24, 2022 at 7:14 am

      Hi! If using a 9×13 I would double all the ingredients. I guess you could use unsweetened coconut but I think it might not be sweet enough. Maybe use half sweetened and half unsweetened? You’d have to play around with it. Enjoy!

      Reply
  2. marcia lefortl

    November 06, 2022 at 9:17 am

    these brownies look fantastic. My boyfriend loves coconut but does not care for dark chocolate. Could I make these with milk chocolate?

    Reply
    • Allison

      November 08, 2022 at 8:24 am

      That should be fine.

      Reply
  3. Monica

    July 04, 2023 at 5:11 am

    Should I leave them in the fridge up until the point of serving or should I remove them to come to room temp before serving? A cold brownie doesn’t sound too good but I feel like the coconut needs to be cold. I have had them in the fridge overnight. It’s the Fourth of July today and they are on the menu. Can’t wait to try them! I had something very similar in a restaurant recently and was searching for something to copy it! Thank you!

    Reply
    • Allison

      July 10, 2023 at 5:50 am

      I take them out of the fridge long enough to take the chill off but not so long that they get warm.

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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