These coconut brownies are the BEST! They’re rich, fudgy brownies with a gooey coconut filling similar to a candy bar. Coconut lovers, this one’s for you!

The BEST Coconut Brownies - hand picking up a gooey coconut brownie from a stack of brownies | From
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There are 2 types of people in this world–coconut lovers and coconut haters. If you are a coconut hater you should just keep scrolling, because this recipe is strictly for coconut lovers (or more like LUVAHS) today.

These brownies are also extremely easy to make–just check out how to do it with this quick video!

I first made these brownies almost 10 years ago. I was inspired by my love of Mounds candy bars (or Bounty bars, to other parts of the world) and wanted to recreate that sweet, chewy coconut filling in brownie form. After a few experiments I ended up with this recipe, which has two layer of rich, fudgy brownies that sandwich a gooey coconut filling.

The BEST Coconut Brownies - close-up of gooey coconut brownies on a plate | From

I love this recipe because it’s so easy to whip up with just a few bowls and a spatula. The brownies are deep and dark, made with 3 different kinds of chocolate–cocoa powder, semi-sweet chocolate, and unsweetened chocolate.

The BEST Coconut Brownies - gooey coconut brownies stacked up on a plate | From

The bittersweet chocolate is a good compliment to the sweet and sticky coconut filling, made with shredded coconut and condensed milk. After spreading half of the brownie batter into the pan, it’s a quick process to dollop the coconut filling onto the brownies in an even layer, the cover the top with a little more chocolatey goodness.

The BEST Coconut Brownies - close-up of gooey coconut brownie with a bite taken out of it | From

If you are looking for neat brownie squares, you’ll want to let these cool completely before you cut them, unless you enjoy eating your brownies with a fork instead of your hands. (Which, hey, no judgement here!) When they’re warm they’re impossible to cut nicely, but that’s a small price to pay for enjoying warm brownies that positively melt in your mouth.

The BEST Coconut Brownies - close-up of gooey coconut brownie with a bite taken out of it | From

Enjoy, coconut lovers!

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Several scoops of Almond Coconut Fudge Ripple Ice Cream in a dark colored bowl.

Almond Coconut Fudge Ripple Ice Cream

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Close up of a stack of the Best Coconut Brownies cut in squares.

The Best Coconut Brownies

4.75 from 4 votes
These coconut brownies are the BEST! They’re rich, fudgy brownies with an ooey gooey coconut center. Better than a candy bar!
Prep15 minutes
Cook35 minutes
Total50 minutes
Yields16 brownies


For the coconut filling:

For the brownies:

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  • Preheat the oven to 350 F. Line a square 8×8-inch baking dish with foil, extending the foil up and over the sides of the pan. Spray the foil with nonstick cooking spray.
  • Combine the shredded coconut and the sweetened condensed milk together in a small bowl, and stir well, until the coconut is evenly moistened. Set aside for now.
  • In a medium microwave-safe bowl, combine both chopped chocolates and the cubed butter. Microwave until melted, stirring after every 30-45 seconds to prevent overheating.
  • Once the chocolates are melted and smooth, add the cocoa powder and whisk it in until well-combined.
  • In a separate bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Add the warm chocolate mixture and whiks it in. Finally, add the flour and stir it in with a spatula until just combined.
  • Pour approximately half of the brownie batter into the prepared pan and spread it into an even layer.
  • Dollop the coconut filling on top of the brownie batter, and use the back of a spoon to spread it evenly. I’ve found that this is easiest to do by spooning portions of it over the entire pan, and then smoothing the spoonfuls together. Don’t apply too much pressure, or it will sink into the brownie layer.
  • Once the coconut is fairly evenly spread, pour the rest of the brownie batter over it, and spread it into an even layer on top.
  • Bake the brownies until they are slightly puffed and a toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, about 33-35 minutes. If in doubt, err on the side of underbaking them.
  • For the cleanest cuts, chill before cutting them into squares. They can be warmed up in the microwave, and are delicious when served warm with ice cream on top.


Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Calories: 336kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 107mg | Potassium: 220mg | Fiber: 3g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 2.2mg
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  1. Why can’t just put the recipe information all together! Or a pdg link so that the recipe is printed on 2 Pgs –

    1. Sandra- if you look at the recipe there is a print button under the star options. It will then give you a nicely formatted recipe on one page. Let me know if you have any questions!

  2. I can’t wait to try these. Out of 9 in our immediate family, only three of us love coconut. Since our son is two hours away and the lone cocnut lover there, we will take him some of these on our next visit. I may have to make two pans – one to eat warm and one to cut when completely cooled.

    1. Ooooh yes, I love the double-coconut plan! 🙂 Thank you so much, and let me know how it turns out!

  3. Just had to subscribe…if only to admire your desserts. I have cooked a lot and baked quite a bit in the last 50 years, but these desserts are pretty amazing. Also, since I eat mostly paleo/keto I will have to try to make subs in the things tried. Still, so many beautiful things, have to admire.

    1. Hey Jillian, Thank you so much! I appreciate that. I would love to hear how it goes if you end up trying any out!

  4. I had a problem with the filling. I used 2 cups of the coconut but 2/3 cup of the milk is almost a full 14 oz can, well more than the 7.33 oz in the recipe. Could you pls clarify? There was no way to keep the filling from sinking. Also wondering if you can use this filling with boxed brownie mix? Thank you, I’ll be happy to amend my review once I understand the measurements. The taste was excellent!

    1. Hi Tobe! I’m sorry to hear that you had trouble with the filling. A few questions–how did you measure the sweetened condensed milk? Scale, liquid measuring cup, or regular measuring cup? And was it definitely sweetened condensed milk and not evaporated milk that you used? I ask because the standard weight of 1 cup of condensed milk is 11 oz/cup, so 2/3 cup is approx 7.33 oz, and 1 14-oz can is about 1 1/3 cups. I’ll add some links below to the King Arthur flour ingredient weight chart and the What’s Cooking America can size chart so you can see what I mean. I wonder if there was a measuring or ingredient mishap that lead to almost the full can being used?

      As far as boxed brownie mix, I haven’t tried it so I can’t say for sure. One thing you could try would be to dollop the coconut filling on top of the mix and swirl it in, that might help the coconut not sink to the bottom of the brownies.