Coconut Brownies

Coconut brownie on a spatula held in the air.

Coconut brownies are rich, fudgy, and topped with sweet marshmallow and coconut! This easy, layered, bakery-style dessert is perfect for parties, holidays, or anytime you want a fun treat.

Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 237kcal

Author: Karin and Ken

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 the oven according to the directions on your brownie mix package. The brownie mix used for this recipe called for 350°F. Lightly coat a 9x9-inch baking pan with nonstick cooking spray, line it with parchment paper, and spray the parchment as well.
In a large mixing bowl, prepare the brownie batter according to the package instructions. For the mix used here, that included 1 egg, ¼ cup water, and ⅓ cup vegetable oil. Stir until well combined.
Pour the batter into the prepared pan and spread it into an even layer. Bake according to the package directions, about 25–30 minutes.
While the brownies are baking, combine the toasted coconut, cornstarch, and pink food coloring in a small bowl. Mix until the coconut is evenly coated and set aside.
As soon as the brownies come out of the oven, spread the marshmallow fluff evenly over the top. The heat from the brownies will soften the fluff, making it easier to spread.
Immediately sprinkle the pink coconut mixture over the marshmallow layer and gently press it into the fluff.
Refrigerate the brownies for at least 1 hour, or until fully chilled and set. You can also chill them overnight if needed.
Lift the brownies out of the pan using the parchment paper, slice into bars, and serve.

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

Nutrition