Coconut Brownies
Posted Jun 28, 2026
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These chocolate coconut brownies are rich and fudgy with shredded coconut in the batter and the most delicious homemade coconut frosting slathered on top!
These chocolate coconut brownies give major Mounds vibes but in brownie form.
I took my rich, fudgy homemade brownies and mixed coconut into the batter. Then, their crowning glory is the delicious homemade coconut buttercream frosting that is generously slathered on top.
These coconut brownies are the perfect dessert for chocolate lovers who also love tropical flavors! Because I never eat more than a couple bites of key lime pie – but you better believe I finish one of these with zero problems!
Chocolate Coconut Brownies: Ingredients & Substitutions
- Semisweet chocolate. You can use chips, bars, discs, etc. because in both the brownie layer and the ganache layer, it’s being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
- Salted butter. Unsalted butter works great as well.
- Granulated sugar. Organic cane sugar works well too!
- All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownie bites gluten-free.
- Unsweetened shredded coconut. Toasted or sweetened coconut do work well.
How to Make Coconut Brownies
Let’s walk through this recipe together, and don’t forget to watch the video!
Make the Coconut Brownies
Begin by melting the chocolate and butter together until smooth and glossy, either in the microwave or on the stovetop over low heat. Then set the mixture aside to cool.
Next, beat the eggs together for 1 minute. Don’t skip this, beating the eggs well is what gives brownies their shiny top.
Then, add the granulated sugar and beat for another minute – again, don’t skimp here. Set a timer if you have to. The mixture should be light and thick.
Then, beat in the melted butter/chocolate mixture and vanilla.
Next, add the flour, salt and cocoa powder and beat until incorporated. The batter should be thick, not runny.
Mix in the coconut until it’s evenly distributed throughout the batter.
Then, evenly spread the coconut brownie batter into the bottom of a lined and greased 8×8″ baking dish and bake until the edges are set and the center is only very slightly jiggly.
Let the brownies cool completely before frosting.
Make the Coconut Frosting
While the brownies are cooling, make the coconut frosting. Start by beating the butter alone. This is important to ensure there are no lumps of butter in the frosting.
Then, add 2 cups of the powdered sugar, sea salt, and vanilla and beat to combine.
Next, beat in the remaining powdered sugar and coconut milk (use full-fat for the best results).
Finally, beat in the shredded coconut until evenly distributed throughout the batter.
Assemble the Coconut Brownies
Once the brownies are cool, slather the frosting on top. You can also pipe the frosting onto the coconut brownies in a fun design, but you will need to use a large dip since the shredded coconut makes this a thick frosting.
Let the coconut frosting set, then slice the brownies into 16 squares. These are rich, so while you could slice them into 9 squares, 16 is best for this recipe.
Serve
Serve the chocolate coconut brownies at room temperature for the best results. You can have a full-on coconut-themed party and also make my coconut cake (one of my favorite recipes) or coconut cupcakes!
More Brownie Recipes
You’ll love all of these brownie recipes!
- The best fudgy brownies of all time.
- Cookie dough brownies are insanely decadent.
- Coffee brownies are perfect for the espresso lover in your life.
- With a layer of creamy caramel in the middle, these caramel brownies are next-level.
- For the peanut butter lover in your life, you need to try these peanut butter cup brownies and chocolate peanut butter brownies.
- M&M Brownies can be festive for any occasion using different colored candies.
Store/Freeze
Store leftover coconut brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw at room temperature. If you do frost them, I don’t suggest microwaving.
Coconut Brownies Recipe FAQS
Yes, this recipe calls for unsweetened coconut, but you can use sweetened if you prefer.
Use high-quality chocolate for the best results. I prefer semiswet, but you can use milk chocolate for more of an Almond Joy vibe, or dark!
Slightly underbake them. They will firm up as they cool even if they’re baked for less time.
Yes, you can spread the coconut on a baking sheet and bake for 4-6 minutes in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius). This adds a richer, nuttier flavor. Or you can just buy unsweetened, toasted coconut.
Yes, you can add chocolate chips, macadamia nuts, etc.
Yes, use 1:1 baking flour that is gluten-free.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Coconut Brownies Recipe
Video
Ingredients
- 6 ounces semisweet chocolate (1 cup)
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ cup shredded coconut
Coconut Frosting
- ½ cup salted butter
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
- 2 Tablespoons coconut milk
- ½ cup shredded coconut
- ⅛ teaspoon fine sea salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line an 8×8” baking dish with parchment paper and lightly grease.
Make the Coconut Brownies
- Melt the chocolate and butter together until smooth and glossy, either in the microwave or on the stovetop over low heat.
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs on high speed for 1 minute, until thick and foamy.
- Then, add the sugar and beat on high speed for an additional 1 minute.
- Beat in the melted chocolate and butter mixture until smooth.
- Add the flour, cocoa powder and salt and mix on low speed until just incorporated.
- Stir in the coconut.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25-30 minutes until they are set on the edges and top and are only slightly jiggly.
- Remove from oven and let cool completely on a wire cooling rack.
Make the Frosting
- Once the brownies are completely cooled, make the frosting.
- In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat butter until smooth.
- Then add vanilla, sea salt and 2 cups powdered sugar and beat until smooth.
- Next, add coconut milk and the rest of the powdered sugar (3 cups) and beat until combined.
- Beat in coconut.
Assemble & Serve
- Spread the frosting on the cooled brownies. Let set until hardened (sped up by putting in fridge).
- Cut and serve at room temperature.
Notes
- Semisweet chocolate. You can use chips, bars, discs, etc. because in both the brownie layer and the ganache layer, it’s being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
- Salted butter. Unsalted butter works great as well.
- Granulated sugar. Organic cane sugar works well too!
- All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownie bites gluten-free.
- Unsweetened Shredded coconut. toasted or sweetened coconut do work well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
