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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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