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coconut brownies stacked up on parchment paper

Coconut Oil Brownies

Coconut Oil Brownies are chewy cocoa oil brownies packed with coconut and macadamia nuts for a fun, tropical twist!

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  • 1/2 cup coconut oil
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa power
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup all purpose flour
  • 1 cup sweetened shredded coconut divided
  • 1/2 cup chopped macadamia nuts
  • 1/2 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 1/2 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 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.


Serving: 1brownie, Calories: 224kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Cholesterol: 23mg, Sodium: 58mg, Fiber: 2g, Sugar: 18g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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