Skip to main content New<> this month
Get the Allrecipes magazine

Coconut Macaroon Brownies

Rated as 4.29 out of 5 Stars

"These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 479
Original recipe yields 18 servings (18 bars)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
  3. Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
  4. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 479 calories; 29.1 51.6 7 76 125 Full nutrition

Explore more

Reviews

Read all reviews 101
  1. 114 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change any...

Most helpful critical review

the brownie part was more cakey- i like it fudgy. and i wish there was more brownie in relation to the coconut part. i added chocolate frosting, but it still needed more chocolate- my coworkers ...

Most helpful
Most positive
Least positive
Newest

These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change any...

This rating is for the filling, it is wonderful! After reading the other reviews I decided to use the filling with my favorite brownie recipe. I also used 1&1/2 brownie recipe to give a better b...

After reading the other review, I decided to make the batter for my fudgiest brownies, because I prefer them to cakelike brownies. Wow! These were great! I'll definitely make these again! ...

These taste best after being refrigerated over night. If I made these again, I would put only three eggs in it instead of four to make it less cake like.

These are really good, but if I made them again I would change some things. First of all, the coconut layer. It is really thick, I think there might be more coconut that brownie! It's a tiny ...

These are good, but I like real fudgy brownies, these are more like a cake. I will use the filling more often though. I'll use my regular brownie recipe, or I'll put a spoonful in cupcakes. I...

added 8oz package of cream cheese and 1 egg to coconut filling. These are amazing like that!!!!!!!!!!!!!

I messed these up but everyone was still eating them!! First, I used SWEETENED coconut..but it wasn't that bad with it. Second, I only used about 3 1/4C of coconut; making the middle ubstable. T...

the brownie part was more cakey- i like it fudgy. and i wish there was more brownie in relation to the coconut part. i added chocolate frosting, but it still needed more chocolate- my coworkers ...