Coconut brownies, or Mounds brownies, are fudgy brownies topped with sweet coconut and smooth chocolate frosting. The perfect combination of rich chocolate and amazing coconut flavor. A delicious way to elevate a boxed brownie mix into an irresistible treat.

One of my favorite candy bars is a Mounds bar or Almond Joy bar. The combination of chocolate and chewy coconut can’t be beat. That’s why I love these coconut brownies. All the texture and flavor of the classic candy in brownie form.

The best part of this recipe is that it starts with a boxed brownie mix, making these brownies really simple put together.

After testing these several times, one of my biggest tips is to refrigerate them for about 20-30 minutes before slicing. This will help you get a nice clean slice so that you can see the layers.

Have a box of brownies, be sure to check out these boxed brownie recipes like Dr. Pepper brownies, Amaretto brownies, and Ghirardelli brownie mix recipe.

Why you’ll this recipe

• Easy to make. This brownie recipe uses a few shortcuts with boxed brownie mix and canned frosting.
• A family favorite. These are always a hit at parties and potlucks. Something a little different than a classic brownie or cookie.
• Rich, sweet flavor. If you have a sweet tooth, these are sure to satisfy.

Ingredients

These easy coconut brownies are made with a few simple shortcut ingredients.

• Brownie mix: Use your favorite boxed brownie mix. I like Ghirardelli brownies or Betty Crocker Fudge brownies.
• Ingredients on brownie box: Most brownie mixes require eggs, vegetable oil, and water.
• Sweetened shredded coconut: Shredded sweetened coconut is the perfect
• Sweetened condensed milk: A sweet binding that holds the coconut together.
• Powdered sugar: Adds a little extra sweetness to the coconut layer.
• Chocolate frosting: Premade chocolate frosting makes these brownies super easy to make.

How to make coconut brownies

1. Prepare the brownies according to the box. Let them completely cool before adding the coconut late.
2. In a large bowl, stir together coconut, sweetened condensed milk, and powdered sugar.

3. Spread the coconut mixture on top of the brownies.

4. Remove the lid and foil from the frosting container. Microwave for about 15 seconds or until it becomes soft.
5. Spread the frosting on top of the coconut topping. Note, you can use as much or little of the frosting as you like depending on how thick you want the frosting layer.

6. Let the brownies rest for about 10 minutes before cutting and serving.

Heather’s recipe tips

• Use fudgy brownies. I recommend using a fudgy brownie mix, not a cakey brownie mix to make these coconut chocolate brownies.
• Let the brownies cool. Let the brownies cool completely before adding the coconut layer.
• Chill before serving. This is not a necessary step, but I recommend refrigerating the brownies for about 30 minutes before slicing. This helps with nice, clean slices.

Variations and substitutions

Make these coconut brownies your own with a few substitutions.

• Almond Joy brownies. Add some slivered or chopped almonds to the coconut mixture.
• Mint chocolate. Add a 1/2 teaspoon of peppermint extract to the brownie mixture.
• Dark chocolate. Use a dark chocolate brownie mix for an extra rich version.

Storage

Store and leftovers in an airtight container. You can keep them in the refrigerator for up to 5 days or freeze for up to 2 months.

More chocolate recipes

• Snickers caramel apple salad
• Congo bars
• Chocolate Rice Krispie treats
• Robert Redford dessert