Homemade Coconut Brownies Recipe

5 5 7
Homemade Coconut Brownies Recipe
Homemade Coconut Brownies Recipe photo by Taste of Home
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Homemade Coconut Brownies Recipe

Read Reviews
5 5 7
Publisher Photo
My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. —Carol Lipp, Timber Lake, South Dakota
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons baking cocoa
  • 1/2 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 1-1/2 dozen.
Originally published as Coconut Brownies in Country April/May 2008, p51

Nutritional Facts

1 each: 251 calories, 12g fat (8g saturated fat), 74mg cholesterol, 94mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons baking cocoa
  • 1/2 cup sweetened shredded coconut
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 1-1/2 dozen.
Originally published as Coconut Brownies in Country April/May 2008, p51

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Reviews forHomemade Coconut Brownies

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Jodikate User ID: 8554956 233855
Reviewed Oct. 2, 2015

"These are great brownies, but they were not "fudgey (sp?)" but more like dense moist cake. Followed recipe exactly. Also, I took mine out of oven at 20 min and should have (maybe ?) even taken them out sooner so be sure to check early."

MY REVIEW
NanZim User ID: 3929200 223467
Reviewed Mar. 24, 2015

"My husband rated these 'very good'. They are moist and rich."

MY REVIEW
Ann_5 User ID: 7784185 67148
Reviewed Apr. 30, 2014

"I love coconut and chocolate. Thank you for such a simple and tasty recipe. I often bake brownies using a classic recipe, for example, such as this: http://originalrecipes.info/brownie-classic-recipe/.

Now I will bake coconut brownies."

MY REVIEW
aperfe22 User ID: 4882052 153420
Reviewed Jul. 31, 2012

"Just made these and they are great! I found this recipe in one of the Taste of Home magazines (Brownies and Bars I think). Anyway, they had a tip in there to add chocolate chips. I added a half a cup of white chocolate chips and a half a cup of peanut butter and milk chocolate chips (combined). They turned out great! Will definitely make these again."

MY REVIEW
ToriaMck User ID: 6040244 148231
Reviewed Dec. 12, 2011

"Have been searching for a homemade Brownie recipe for about 6 months now and this one is a KEEPER.... Substituted the coconuts with pecans and it turned out wonderful...."

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