These brownies combine coconut macaroons and fudgy brownies into one dessert. They only need 4 ingredients and don’t require any flour, butter or oil. The brownies are easy to prepare and store well.
A stack of three coconut macaroon brownies

These brownies are an indulgent treat that is easy to prepare. Fudgy brownies are layered with a creamy, chewy, sweet coconut macaroon filling.

Ingredients

  • Finely shredded coconut
  • Egg whites
  • Semisweet chocolate chips
  • Condensed milk

Finely shredded coconut: The coconut macaroon layer is made with unsweetened finely shredded coconut. I do recommend using unsweetened coconut because otherwise the coconut layer will be too sweet. I also recommend using finely shredded, so that the brownies are easier to eat.

Egg whites: Egg whites help bind the coconut macaroon layer and also are used to make the brownies. You can use carton liquid egg whites if you don’t want to have a lot of leftover egg yolks.

Semisweet chocolate chips: Melted semisweet chocolate chips are used to create the brownie base. When mixed with the egg whites and baked, you get a very fudgy brownie. While this recipe also works with milk chocolate chips, the brownies are quite sweet so I prefer using semisweet chocolate chips. Avoid using dark chocolate chips. The lower amount of sugar and higher amount of cocoa in dark chocolate will cause the brownies to be more crumbly and they won’t have a shiny surface.

Condensed milk: Sweetened condensed milk is mixed with the shredded coconut to create the classic coconut macaroon texture and flavors.

How to Make Coconut Macaroon Brownies

  • First, make the coconut layer. Whisk the egg white until foamy. Add in the shredded coconut and condensed milk. Stir until the coconut is evenly coated. Set aside.
  • Then make the brownie layer. Add chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Let cool slightly and then add in the egg whites and whisk until they are fully incorporated into the chocolate.
  • Pour about 2/3 of the brownie batter into your prepared pan. Spread the coconut layer over the surface. Then spread the remaining brownie batter on top, trying your best not to mix the coconut layer with the brownie layer.
  • Bake the brownies for about 35 minutes or until the brownies are set. Allow brownies to cool before cutting and serving.

A batch of brownies cut into squares

Expert Tips

  • Make sure to vigorously whisk the egg whites into the melted chocolate, as it is difficult to see unmixed egg white streaks in the chocolate batter.
  • The coconut layer does not need to be even. It actually creates a nice marbled pattern if it isn’t completely even.
  • You can use carton liquid egg whites instead of fresh eggs to avoid having leftover egg yolks or having to separate egg whites from egg yolks.
  • Even though these brownies are made without added flour, butter or oil, they are very rich, indulgent brownies.

The layers of coconut macaroon brownies

More Brownie Recipes

5 from 1 vote

4 Ingredient Coconut Macaroon Brownies

These indulgent brownies combine the best of two desserts: fudgy, moist brownies layered with chewy coconut macaroons. The brownies only need 4 ingredients and you don't need flour, butter or oil to make them.
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

Coconut Layer

  • 1 large egg white, brought to room temperature
  • 1 cup (87g) unsweetened finely shredded coconut
  • 1/2 cup (156g) sweetened full fat condensed milk

Brownie Layer

  • 3 1/3 cups (584g) semisweet chocolate chips
  • 5 large egg whites, brought to room temperature

Instructions
 

  • Preheat the oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper, leaving some overhang for easy removal later.
  • Make coconut layer: In a medium bowl, whisk the egg white until foamy, about 1 minute. Add the shredded coconut and sweetened condensed milk, then stir until the coconut is evenly coated and the mixture is well combined. Set aside while you make the brownie batter.
  • Make brownie batter: In a large microwave-safe bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Let the chocolate cool slightly, about 5 minutes.
  • Add in the room temperature egg whites. It is important that your egg whites are room temperature because if they are too cold, they will cause the chocolate to seize. Vigorously whisk in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter. You want to whisk vigorously to break up the egg whites completely. To make sure your egg whites are fully mixed in, lift your whisk a few times and the batter should fall evenly and smoothly, with no visible clumps or traces of egg.
  • Pour about 2/3 of the batter (or just slightly less than 2/3) into the prepared pan. Carefully spread the coconut layer over the surface with a spatula, leaving a little bit of space around the edges. Try your best not to mix the coconut layer with the brownie batter underneath. Spread the remaining brownie batter on top with a spatula, trying your best not to mix or swirl into the coconut layer. It's okay if there is some coconut layer peeking out. Bake for 30-35 minutes, or until the brownies are set and a toothpick comes out mostly clean (they should also have a shiny crackly appearance).
  • Let the brownies cool completely in the pan before lifting them out and slicing with a large sharp knife. These brownies are very rich so I do recommend small servings. Store any uneaten brownies in an airtight container in the fridge.

Notes

  • You can use carton liquid egg whites if you don't want to have to separate 6 large eggs (or be left with 6 yolks).
  • This recipe also works with milk chocolate chips, but I prefer semisweet so that the brownies are not too sweet. I don't recommend using dark chocolate chips because it makes the brownie layer more crumbly and less fudgy.
  • Make sure to use unsweetened finely shredded coconut. Sweetened coconut is too sweet and if you don't use finely shredded, it will be difficult to cut and eat the brownies. I used Let's Do Organic Finely Shredded Coconut,* Eagle Sweetened Condensed Milk,* Nestle semisweet chocolate chips* and Amazon Grocery liquid egg whites* to make this recipe.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • These are very rich brownies so I do recommend cutting them into small servings: about 12-16 pieces. 
Serving: 1brownie, Calories: 246kcal, Carbohydrates: 31g, Protein: 2g, Fat: 14g, Saturated Fat: 10g, Sodium: 31mg, Fiber: 4g, Sugar: 23g, NET CARBS: 27
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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