Coconut Macadamia Brownies are chewy cocoa brownies made with coconut oil instead of butter! They’re packed with sweetened shredded coconut and macadamia nuts for the best brownies ever!
You want to know something funny? I almost didn’t post these Coconut Macadamia Brownies because they looked too “messy” in my photos. Messy meaning too much coconut piled on top? Too gooey and chocolatey? I was being ridiculous, of course, because brownies are messy, and having gooey chocolate fingers and coconut all over makes these brownies what they are.
That’s insanely good, if you were wondering. 🙂
If you follow me on Instagram you know I was in Maui last week. I bombarded my feed with palm trees and sunsets and I’m just not ready to be home. Is anybody ever ready to leave that view? It’s become our favorite place to vacation, and every time I go, I have to buy some lightly salted dry roasted macadamia nuts. I’ve used them in this fudge and these cheesecake bars, and now they’re coming at you again in these brownies.
I had never made brownies with coconut oil instead of butter before, but I had made these cookies with it and loved how chewy the coconut oil made them. Coconut oil has so many great health benefits, and I love the texture that it gives baked goods. I bought some in large quantities at Costco which made it much more affordable, and I didn’t miss the butter one bit here in these brownies. The coconut oil made these brownies so addictively chewy, and they got rave reviews by everyone that tried them.
This brownie recipe is one of the easiest you’ll ever make because there’s no melted chocolate to mess around with. These have plenty of cocoa powder for our chocolate flavor, and you can get these into the oven in about 10 minutes flat.
I stirred the sweetened shredded coconut and chopped macadamia nuts into the batter, and when they came out of the oven, I topped them with some semi-sweet chocolate chips to make an easy “frosting”. That’s what I do when I’m really lazy, and when I want to have a sticky base to pile more coconut on top. Because there’s always room for more coconut in my book. 🙂
You can skip the chocolate chips and coconut on top and you’ll still love these brownies. They’re easy to make, so chewy and chocolatey, with a delicious macadamia crunch.
And they’re messy, gooey, and finger-licking good just the way brownies need to be! 🙂
More macadamia recipes!
- ½ cup coconut oil
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa power
- 1 teaspoon instant espresso powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup all purpose flour
- 1 cup sweetened shredded coconut, divided
- ½ cup chopped macadamia nuts
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 325 degrees. Line an 8x8" square pan with foil leaving a bit of an overhang on two sides and spray with cooking spray.
- Melt the coconut oil in a small pan or microwave, and set aside to cool slightly.
- Whisk together the sugar, cocoa powder, espresso powder, and salt in a large bowl. Pour the coconut oil into the sugar mixture whisking constantly until combined. Whisk in the vanilla.
- Add the eggs one at a time, beating vigorously after each addition. Stir in the flour just until incorporated, then stir in ½ cup of the coconut and the macadamia nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center has moist crumbs attached when removed. Place on a wire rack and top with the chocolate chips and the remaining coconut. Cool completely and lift the brownies out of the pan using the foil overhang and place on a cutting board. Remove the foil and cut into bars. Serve and enjoy!
The instant espresso powder is optional, but I love to use it as it intensifies the chocolate flavor.
Recipe by Flavor the Moments.