Coconut Macadamia Brownies
Prep time
Cook time
Total time
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!
Serves: 12-16 bars
  • 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
  1. 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.
  2. Melt the coconut oil in a small pan or microwave, and set aside to cool slightly.
  3. 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.
  4. 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.
  5. 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 coconut oil may be substituted for the same amount of unsalted butter.
The instant espresso powder is optional, but I love to use it as it intensifies the chocolate flavor.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at