Coconut Macaroon Brownies

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3.5 from 4 reviews

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.


Brownie Layer:

Macaroon Layer:


Brownie Layer:

  1. Line a 9×13 inch baking pan with parchment paper.
  2. 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.
  3. Whisk together eggs, coconut/maple sugar, cocoa, vanilla, and salt in a large bowl until smooth. 
  4. Whisk in the warm chocolate mixture until smooth. 
  5. Fold in the coconut flour. Add the chocolate chips gently fold the batter to incorporate the chocolate. 
  6. Pour the batter to the prepared baking pan and spread the brownie mix evenly. Refrigerate for one hour.

Macaroon Layer:

  1. Preheat the oven to 375°F. 
  2. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about one minute. 
  3. 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. 
  4. Add the shredded coconut; beat on low speed until just combined, about 30 seconds. 
  5. Spread coconut mixture in an even layer over brownie batter.
  6. Bake in a preheated oven until brownies are just set, and the top is golden, about 30 minutes. 
  7. Let cool on a wire rack. Remove the brownies from the pan and cut them into 24 brownies.

Nutrition Facts