These Coconut Brownies are the perfect combination of rich chocolate, fluffy sweetness, and chewy coconut texture. With a soft brownie base, creamy marshmallow topping, and vibrant coconut layer, every bite is indulgent and fun. They're easy to make using simple ingredients but look like a bakery-style treat. If you love layered desserts, this one is guaranteed to impress.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 25-30 minutes bake + chill time
- 🍴 Servings: 9-12 brownies
- 🧄 Flavor Profile: Chocolatey, sweet, creamy, coconutty
- 🍚 Best Served With: Coffee, milk, or vanilla ice cream
- 🧊 Make Ahead?: Yes, even better chilled
Summarize and Save This Content On
This recipe is a fun twist on classic brownies with a colorful and flavorful topping that makes them stand out. The marshmallow layer melts slightly into the brownies, creating a soft and creamy texture. The coconut topping adds both chew and a hint of sweetness that balances everything perfectly. They're great for parties, holidays, or anytime you want something a little different.
This was inspired by my strawberry cheesecake brownies and pecan pie brownies on this site, and pairs well with these brownie pretzels.
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Why You Will Love This Recipe
- Easy shortcut recipe: Uses brownie mix to save time
- Great for sharing: A unique twist on classic brownies that makes them perfect for parties and gatherings
- Kid-friendly: Sweet, soft, creamy, chewy and fun to eat
- Crowd-pleaser: Everyone loves the combination of chocolate and coconut
Ingredients
This coconut brownies recipe uses simple pantry staples and a boxed brownie mix to make things quick and easy.
- Brownie mix, Egg, Oil and Water: Provides the rich, chewy, moist chocolate base
- Marshmallow creme: Creates a creamy, fluffy topping layer
- Corn starch: Helps coat the coconut evenly
- Toasted coconut: Adds chewy texture and flavor
- Pink food colouring: Gives a fun, vibrant appearance
See the recipe card below for the exact quantities of each ingredient.
Variations
- Chocolate Coconut Brownies: Fold chocolate chips into the batter for extra richness and gooey chocolate in every bite
- Almond Joy Brownies: Add chopped almonds and a drizzle of melted chocolate for a candy bar-inspired twist
- Nutty Coconut Brownies: Add chopped pecans or walnuts to brownie batter for extra crunch
How to Make Coconut Brownies
This coconut brownies recipe is so easy. Preheat your oven to the temperature stated on your brownie mix. Mine said 350 degrees F. Prepare a 9x9 pan with cooking spray. Line the pan with parchment and then spray the paper with another layer of cooking spray. Set the pan aside.
Step 1: Make Brownies. In a large mixing bowl, stir together the brownie mix with the ingredients needed to make the brownies. Mine called for egg, water and vegetable oil.
Step 2: Get Ready to Bake. Pour the batter into the prepared pan and bake for the time indicated on your brownie mix.
Step 3: Prepare Coconut. While the brownies are baking, in a small bowl stir together the toasted coconut, corn starch and pink food colouring. Set aside until the brownies are done baking.
Step 4: Remove from oven. Once the brownies have finished baking, remove from the oven.
Step 5: Add fluff. Immediately top brownies with the marshmallow fluff. The heat from the brownies will melt the fluff a little and that will allow you to smooth it out in an even layer.
Step 6: Top with coconut mixture. Immediately top with the pink coconut and lightly press it into the top of the marshmallow creme. Pop the pan in the fridge to chill completely for at least 1 hour but up to overnight if needed.
Lift the brownies out of the pan and slice and serve.
Tips for the Best Coconut Brownies
- Use parchment paper for easy removal: Lining your pan prevents sticking and allows you to lift the brownies out cleanly for slicing
- Spread marshmallow while brownies are hot: The heat helps the marshmallow soften and spread smoothly into an even layer
- Don't overbake the brownies: Slightly underbaking keeps them soft, fudgy, and prevents a dry texture
- Mix the coconut coating evenly: Make sure the color and cornstarch are fully blended so the topping looks smooth and consistent
- Chill completely before slicing: Refrigerating allows the layers to set properly and gives you clean, sharp cuts
- Use a lightly greased knife for slicing: Prevents the marshmallow layer from sticking and tearing
- Press coconut gently into the topping: Helps it stick without flattening the fluffy marshmallow layer
If you love recipes like the best coconut brownies, you may also enjoy Oreo brownies or Rolo brownies.
Storage Directions
Refrigerator: Store up to 3 days in airtight container.
Freezer: Freeze squares or a section up to 2 months, wrapped in parchment (to keep fluff from sticking) in an airtight container, resealable bag or with 2 layers of plastic wrap and then tinfoil around it. Thaw in the fridge when you are ready to eat.
Make Ahead: Prepare up to one day in advance.
Serving Suggestions
- Cut into bite-size pieces with peanut butter chocolate Rice Krispie balls.
- Serve chilled with vanilla ice cream or whipped cream and a chocolate drizzle
- Serve at parties or as a dessert after dinner at home.
- Serve on dessert platters with Oreo brookies, Dubai chocolate brownies and chocolate chip cookie dough brownie bites.
Coconut Brownies Recipe FAQs
Coconut brownies are rich chocolate brownies topped with a sweet coconut layer, often combined with marshmallow or chocolate for extra texture and flavor.
Yes, using a boxed brownie mix is a quick and easy way to create a rich, fudgy base for coconut brownies.
Yes, because of the marshmallow layer, it's best to store them in the refrigerator to keep them fresh and firm.
They will last up to 3 days when stored in an airtight container in the refrigerator.
Yes, you can freeze them for up to 2 months. Wrap them well to prevent freezer burn.
They may need more chilling time, or the brownies may have been slightly underbaked.
Yes, sweetened coconut flakes work well and add extra sweetness and texture.
You can add chocolate chips, nuts, caramel, or your favorite candies for extra flavor.
Yes, you can skip the marshmallow layer and use just coconut and chocolate for a simpler version.
Yes, they are a great make-ahead dessert that's easy to slice and serve at gatherings.
Brownies can turn out dry if they are overbaked or if too much flour is used. Remove them from the oven as soon as a toothpick comes out with a few moist crumbs.
More Recipes with Coconut
Do you love coconut? Here are more recipes you may enjoy trying.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Coconut Brownies
Equipment
Ingredients
- 1 box (18.3 oz) brownie mix plus the ingredients to make the brownies, or 519g
- 1 large egg
- ¼ cup water or 60ml
- ⅓ cup vegetable oil or 80ml
- 7 oz marshmallow creme or 198g
- 1 tablespoon corn starch
- ½ cup toasted coconut shredded or flaked
- 1 teaspoon pink food colouring
Instructions
- Preheat your oven to the temperature that is stated on your brownie mix. The one that I used told me to set it to 350 degrees Fahrenheit. Spray a 9x9 pan with some non-stick cooking spray. Line the pan with parchment and then spray the paper with another layer of cooking spray. Set the pan aside for just a second.
- In a large mixing bowl, stir together the brownie mix with the ingredients needed to make the brownies. Mine called for 1 egg, ¼ cup of water and ⅓ cup vegetable oil.
- Pour the batter into the prepared pan and spread the batter out evenly in the pan.
- Bake for the time indicated on your brownie mix. My called for a bake time of 25-30 minutes.
- While the brownies are baking, in a small bowl stir together the toasted coconut, corn starch and pink food colouring. Set aside until the brownies are done baking.
- Once the brownies have finished baking, remove from the oven and immediately top with the marshmallow fluff. The heat from the brownies will melt the fluff a little and that will allow you to smooth it out in an even layer.
- Immediately top with the pink coconut and lightly press it into the top of the marshmallow creme. Pop the pan in the fridge to chill completely for at least 1 hour but up to overnight if needed.
- Lift the brownies out of the pan and slice and serve. Enjoy!
Notes
- Use parchment paper for easy removal: Lining your pan prevents sticking and allows you to lift the brownies out cleanly for slicing
- Spread marshmallow while brownies are hot: The heat helps the marshmallow soften and spread smoothly into an even layer
- Don't overbake the brownies: Slightly underbaking keeps them soft, fudgy, and prevents a dry texture
- Mix the coconut coating evenly: Make sure the color and cornstarch are fully blended so the topping looks smooth and consistent
- Chill completely before slicing: Refrigerating allows the layers to set properly and gives you clean, sharp cuts
- Use a lightly greased knife for slicing: Prevents the marshmallow layer from sticking and tearing
- Press coconut gently into the topping: Helps it stick without flattening the fluffy marshmallow layer
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