• Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Line an 8x8” 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.