I love brownies and macaroons, so it only makes sense to bring these two famous desserts together to make delicious coconut macaroon brownies! This recipe is paleo-friendly with keto options.
These brownies have a thick and chewy texture and are topped with a crispy coconut macaroon layer. If you love chocolate and coconut, this dessert is for you!
How To Make Coconut Macaroon Brownies
You’ll need to sift your coconut flour and measure out the rest of the ingredients to get started.
Line a baking pan with parchment paper. Next, melt the chocolate and prepare the brownie layer per the instructions in the recipe card.
Transfer the batter to the prepared pan and refrigerate for one hour.
Next, prepare the coconut macaroon layer.
Preheat the oven to 375°F. Then beat the egg whites with a stand mixer fitted with the whisk attachment. Beat at medium speed until frothy.
With the mixer running on medium speed, slowly add honey or maple syrup, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes.
Add the shredded coconut, and beat on low speed. Spread coconut mixture in an even layer over brownie batter.
Bake in a preheated oven until brownies are just set, and the top is golden. Let the brownies cool before serving.
FAQ
- Can I make these brownies low-carb? Yes! Use keto or low-carb chocolate in place of the dark chocolate and chocolate chips. Also swap the coconut sugar with swerve or monk fruit, and use a keto-friendly maple syrup in the macaroon topping.
- Can I use almond flour instead of coconut? No, unfortunalty coconut flour and almond flour aren’t equally interchangeable.
If you enjoy these coconut macaroon brownies, then give my coconut flour brownies, keto peppermint brownies, or my brownie cheesecake bars a try!
PrintCoconut Macaroon Brownies
These coconut macaroon brownies are made with a coconut flour brownie layer and are topped with a delicious coconut macaroon topping! This recipe is paleo-friendly with keto options.
- Prep Time: 10 minutes + 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Brownie Layer:
- 8 ounces dark chocolate bar, chopped
- 1 cup coconut oil, soft or melted
- 4 eggs
- 1 1/4 cup coconut or maple sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup coconut flour, sifted
- 1 cup chocolate chips
Macaroon Layer:
- 4 large egg whites
- 1/3 cup maple syrup or raw honey
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups unsweetened finely shredded coconut
Instructions
Brownie Layer:
- Line a 9×13 inch baking pan with parchment paper.
- Use a double boiler to melt the dark chocolate and coconut together. Alternatively, you can microwave the chocolate and coconut until the chocolate is melted.
- Whisk together eggs, coconut/maple sugar, cocoa, vanilla, and salt in a large bowl until smooth.
- Whisk in the warm chocolate mixture until smooth.
- Fold in the coconut flour. Add the chocolate chips gently fold the batter to incorporate the chocolate.
- Pour the batter to the prepared baking pan and spread the brownie mix evenly. Refrigerate for one hour.
Macaroon Layer:
- Preheat the oven to 375°F.
- Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about one minute.
- With the mixer running on medium speed, slowly add honey or maple syrup, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes.
- Add the shredded coconut; beat on low speed until just combined, about 30 seconds.
- Spread coconut mixture in an even layer over brownie batter.
- Bake in a preheated oven until brownies are just set, and the top is golden, about 30 minutes.
- Let cool on a wire rack. Remove the brownies from the pan and cut them into 24 brownies.
Nutrition Facts
- Serving Size: 1 brownie
- Calories: 365
- Fat: 25g
- Carbohydrates: 32g
- Fiber: 5.25g
- Protein: 5g
Smelled divine, but it got too brown on top in 30 min and the topping fell apart. I probably didn’t use enough AF for the macaroon topping, so while the bottom layer was still warm and soft I just mixed it all up together and put it back in the pan for set overnight. Whatever it is going to be called it tastes wonderful! Not really a fair trial of your recipe, but the AF worked great if the measurements for it are more accurate.
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Thank you for letting me know! I haven’t tested this recipe with egg replacement, so I can’t honestly say how it would turn out. I’m glad you had success with it. 🙂
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I really want to make this tonight, but I’m short on eggs. Can any of the usual egg replacements be used in this recipe? Flax, chia, even banana (for a different flavor, of course)?
Maybe Aqua Faba (which I keep in the freezer in ice cubes) since it calls for whipping the egg whites. I’ll give it a try and report back.
I believe I followed the recipe accurately. The brownie part was so dry and crumbly that I couldn’t even pick it up to eat it. The topping turned out fine. Maybe I did something wrong. Very disappointed in spending so much money on something that didn’t turn out well.
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UPDATE!
After letting these cool and refrigerate overnight, they improved greatly! So sorry for my immediate reactive comment. They held together much better with time and taste great!
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