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These coconut brownies are basically mounds or bounty bars in brownie form! Packed with so much rich chocolate flavor (thank you, cocoa powder and semisweet chocolate), the brownie batter is then mixed with sweetened shredded coconut. I’ve topped the brownies with even more shredded coconut to really get that toasted coconut taste and texture.

Rich chocolate brownies topped with golden toasted coconut, arranged in a grid. Three pieces are stacked, showing a moist, fudgy interior.

I often feel like chocolate and coconut is a highly underrated combination. My double layer chocolate coconut cake is one of my favorite ways to combine these two flavors and it’s always a hit when I make it for family gatherings.

When testing this recipe, I decided that instead of toasting all the shredded coconut before adding it to the batter (which creates extra unnecessary steps), we can just add extra coconut to the top of the brownies before baking.

The baking process toasts the coconut and gives us that toasted coconut flavor! If you love toasted coconut you’ll also love my moist chocolate coconut cupcakes!

Close-up of freshly cut chocolate brownies topped with toasted coconut flakes. One brownie is slightly tilted, showing a rich, moist texture.

Why You’ll Love These Coconut Brownies

  • These brownies get a ton of coconut flavor thanks to sweetened shredded coconut and some (optional!) coconut extract.
  • These brownies are made with just one bowl and a whisk, and you don’t even need to pull out the stand mixer.
  • Thanks to the perfect ratio of eggs, butter and sugar, these brownies are insanely fudgy, without needing to use melted chocolate.

Ingredients Needed

Tray with baking ingredients: eggs, butter, shredded coconut, chocolate chips, cocoa powder, flour, sugar, brown sugar, salt, vanilla, coconut extract.
  • Butter: You can use regular butter, or if you’re dairy-free, you can use dairy-free butter. The recipe was tested both ways.
  • Cocoa Power: I recommend using unsweetened dutch-processed cocoa powder. It’s richer and more chocolatey than natural cocoa powder.
  • Coconut Extract: Feel free to leave this out, but using a high-quality coconut extract is really going to give your brownies that coconut flavor. 
  • Shredded Coconut: I recommend using sweetened and not unsweetened shredded coconut. 

Step by Step Instructions

A glass bowl on a wooden surface containing thick, smooth, golden pumpkin batter. The mixture appears slightly textured, suggesting readiness for baking.

Whisk butter and sugar together.

A glass bowl filled with frothy, light brown batter sits on a wooden surface. The mixture appears smooth with bubbles, suggesting active yeast.

Add eggs and both extracts!

A glass bowl filled with thick, rich chocolate cake batter sits on a wooden table. A metal whisk rests inside, partially coated with batter.

Time for the dry ingredients!

A square baking pan filled with rich, moist chocolate cake topped with a generous layer of shredded coconut, placed on a wooden table.

Sprinkle more coconut over the batter then bake!

Close-up of sliced chocolate brownies topped with toasted coconut flakes. The rich, moist texture and contrasting toppings evoke indulgence.

Recipe Developer Tips

  • I always recommend using a kitchen scale to weigh out your flour and cocoa powder! It’s so easy to add too much if you’re using measuring cups, which will make your brownies dry. 
  • When mixing the butter with the sugars, make sure you whisk until the mixture resembles a super thick paste and starts to pull away from the sides. This is going to help give us that crinkly top.
  • I use an aluminium pan to bake my brownies, but if you use a glass baking dish, just note that the brownies will take longer to bake. 

More Brownie Recipes You’ll Love

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Walnut Brownies
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Espresso Brownies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Rich chocolate brownies topped with golden toasted coconut, arranged in a grid. Three pieces are stacked, showing a moist, fudgy interior.
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Toasted Coconut Brownies

Gabby Kislanko
These coconut brownies are basically mounds bars in brownie form! Packed with so much rich chocolate flavor (thank you, cocoa powder and semisweet chocolate), the brownie batter is then mixed with sweetened shredded coconut.
Prep Time: 12 minutes
Bake: 30 minutes
Total Time: 42 minutes
Servings: 16 brownies
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Ingredients
 

  • ¾ cup (158 g) butter, melted, (regular or dairy free)
  • ⅔ cup (133 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract, OPTIONAL
  • ¼ teaspoon salt
  • ¾ cup (64.5 g) unsweetened cocoa powder
  • ½ cup + 2 Tablespoons (79 g) all-purpose flour
  • ½ cup (90 g) semisweet chocolate chips or chopped chocolate
  • 1 cup (120 g) sweetened shredded coconut, (plus 2 Tbsp more for topping)

Instructions
 

  • Preheat the oven to 350°F (180℃) and line an 8×8 baking pan with parchment paper. Leave some paper hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled.
  • In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture looks paste-like and is quite thick.
  • Add the eggs, vanilla extract, and coconut extract (if using). Whisk again, vigorously. 
  • Add the flour, cocoa powder, and salt. Whisk until just combined – you don’t want to over mix the brownie batter.
  • Stir in the shredded coconut and chocolate chips.
  • Add the brownie batter into your prepared pan, then sprinkle the top evenly with the remaining 2 Tablespoons of shredded coconut. Bake for 30-40 minutes.
  • A toothpick inserted in the middle of the brownies should come out with some wet crumbs, but not completely covered in batter. Let the brownies cool completely in the pan before taking them out and slicing them.

Equipment

8x8 inch Square Baking Pan
8×8 inch Square Baking Pan
Whisk
Mixing Bowl

Notes

Measuring Flour and Cocoa Powder: Measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
Baking Time: This will vary depending on your oven, as well as your pan. If you use a glass baking dish instead of aluminium, the brownies will take longer to bake.
Storage Instructions: Store un-sliced in the pan, covered with tinfoil 3-4 days. Store sliced brownies at room temperature in an airtight container. 
Calories: 245kcal, Carbohydrates: 33g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 132mg, Potassium: 145mg, Fiber: 2g, Sugar: 23g, Vitamin A: 437IU, Vitamin C: 0.04mg, Calcium: 22mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.