White Chocolate Coconut Brownies

Coconut is one of those Love-Hate ingredients. Fortunately for me, I love it! When Kara (she’s a coconut lover too) and I saw this recipe on Brown Eyed Baker, we knew we had to try it. But for reasons I can’t explain, the recipe kept getting pushed back on our to-do list until months later we decided to make them.
I’m glad that we finally tried these out because they had the soft yet chewy texture I love in a brownie plus the unconventional surprise of white chocolate and coconut. If coconut makes you swoon like it does me, then you’ll definitely want to bake these sooner rather than later. We made them a few days ago and decided to store ’em in Tupperware and freeze until Easter. I think our family will love them!

Here’s what you’ll need

Measure 1 1/3 cups flour

Add 1 teaspoon salt to the flour and whisk together; set aside

Next, chop up your white chocolate, you’ll need 11 ounces total

In a double boiler or a heatproof bowl over simmering water, dump in 2 sticks of cubed butter

Add the chocolate too; stir

You’ll want the butter and white chocolate completely smooth. Remove from heat

While that cools, measure out 1 1/2 cups sugar

As if that’s not sugary enough, add a 1/2 cup brown sugar

Add sugar mixture to the cooled white chocolate and butter; mix this all together


In go the eggs, add one first

Then 1 teaspoon vanilla

And now the other two eggs

We needed to transfer ours to a large bowl

Add the flour/salt mixture you set aside earlier. You don’t have to mix completely

And the star of the show…coconut! And remember to not overbeat!

Pour this into a parchment lined baking dish

Here it is baking and becoming perfectly golden

Top with toasted coconut and serve.



White Chocolate Coconut Brownies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert


  • 1 1/3 cup all-purpose flour
  • 1 tsp salt
  • 11 oz white chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup shredded coconut


  • Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
  • In a medium bowl, whisk the flour and salt together.
  • Put the white chocolate and butter in a double-boiler or in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, and then remove the bowl from the pan. The mixture should be room temperature.
  • Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  • Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
  • Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, and then lift them out of the pan using the parchment paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Keyword brownies, Chocolate, coconut