Toasted Coconut Brownies are rich and fudgy brownies topped with a sticky, decadent mixture of toasted coconut, caramel, and a hint of salt. Then, chocolate syrup is drizzled over the tops of the brownies for an indulgent and irresistible treat! They are like a twist on the classic flavors of a German chocolate cake but in brownie form. You may also want to check out my French Silk Brownies which start with the same fudgy brownie layer!

Stack of Toasted Coconut Brownies on a wooden table.

Ingredients & Substitutions

Cornstarch: Cornstarch is added to the brownie batter to give them a soft, tender crumb.

Cocoa Powder: I prefer Dutch-processed cocoa powder for the richest, most dense brownies with a lovely dark color. You could substitute regular unsweetened cocoa powder, but it may affect the texture and color of the brownies.

Butter: Using unsalted butter gives you, the baker, more control over salt added to recipes like this one. If using salted butter, you may want to lessen the salt added to the brownie batter.

Coconut: Toasting the sweetened shredded coconut is worth the few extra minutes, for sure! It enhances the flavor and adds a nuttiness and crunch to the topping. If you prefer a less sweet option, you could use unsweetened coconut.

Caramel Sauce: If you don’t have any on hand, make a homemade caramel sauce to use! The caramel adds an extra layer of sweetness. Then, the salt helps balance the sweetness, so don’t forget about that.

Chocolate Syrup: To elevate the flavor of the brownies, drizzle a little (or a lot) of chocolate syrup on top of the brownies.

Toasted Coconut Brownies on parchment paper on a wooden table from overhead and cut into pieces.

Can I Add Nuts To The Brownies?

Sure! For even more of a crunch and texture to the brownies, add nuts! Try chopped pecans, walnuts, or almonds. Macadamia nuts would also be delicious! Simply add the nuts to the coconut topping.

How To Store Toasted Coconut Brownies

Once the brownies have cooled and are set, store them in an airtight container at room temperature. If stacking the brownies in layers, place a sheet of parchment paper between the layers to prevent sticking. They can be stored for up to 3-4 days. Refrigerating brownies can dry them out faster and may affect the texture.

Hand holding a Toasted Coconut Brownie.

Can I Freeze Toasted Coconut Brownies?

Yes, you can freeze these brownies, with or without the topping. Once set, cut them into individual portions. Next, place the brownies onto a parchment paper-lined baking sheet and transfer to the freezer for about 30 minutes. Once they have firmed up, wrap each brownie in plastic wrap or aluminum foil. Store the brownies in a freezer-safe container for up to 2-3 months. When ready to enjoy, let the brownies thaw in the refrigerator overnight.

Looking down on a stack of Toasted Coconut Brownies on parchment paper.

Toasted Coconut Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Toasted Coconut Brownies are rich and fudgy brownies topped with a sticky, decadent mixture of toasted coconut, caramel, and a hint of salt. Then, chocolate syrup is drizzled over the tops of the brownies for an indulgent and irresistible treat! They are like a twist on the classic flavors of a German chocolate cake but in brownie form.

Ingredients

Brownies

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • cup (39 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
  • 2 teaspoons vanilla extract

Topping

Instructions

Brownies

  • Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal of the brownies. Set aside.
  • In a large bowl whisk flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Mix on medium speed until light and fluffy.
  • With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
  • Pour brownies into the prepared baking dish and bake for 30-35 minutes, or until done. Fudgy brownies are done baking when the edges appear set, but the center is still shiny, or moist. Keep in mind that the brownies will continue to set as they cool. Near the end of baking the brownies, make the topping.

Topping

  • To a medium non-stick skillet over medium-low heat, add coconut. Cook for 4-6 minutes, stirring frequently or until golden brown.
  • To a medium bowl, add the toasted coconut, caramel sauce, and kosher salt. Mix well. Spread over brownies. Let the brownies cool completely.
  • Drizzle with the chocolate syrup. Cut and serve.

Video

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What the Test Kitchen had to say about this recipe:

Elizabeth

I do not even like coconut, and these brownies were really good! They were ooey-gooey and sweet with just a hint of salt to offset the sweetness. Grab a fork for one of these! They are messy!

Rachael

I love coconut, and the caramel with toasted coconut tastes fantastic on a brownie. Gives me the Girl Scout cookie vibes, but better because it's on a brownie!

Bella

Oh wow. These are amazing. I didn't know how I'd like the coconut on these brownies, but it adds such a lovely flavor alongside the chocolate and caramel. This is a delicious treat!

Annabelle

I love the combination of toasted coconut and chocolate, so this was an instant hit with me!

Selena

I love coconut so I was happy to see this marriage of chocolate, caramel and coconut. Super easy to make the topping as well!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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