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These toasted coconut brownies are a healthier almond flour brownie covered with freshly made toasted coconut. They are delicious, naturally dairy-free and gluten-free.
If you love toasted coconut, then these coconut chocolate brownies are for you. They have all the great flavor of brownies, but are covered in crunchy toasted coconut.
They are made with better-for-you ingredients like almond flour, cocoa powder, maple syrup, and olive oil. Which makes them naturally dairy-free, gluten-free, and Paleo. If you love almond flour desserts, try my almond flour pumpkin cake or my almond flour egg yolk cookies.
Table of Contents
What makes these brownies great
- They are fudgy and satisfying, yet crunchy and full of toasted coconut flavor.
- They are naturally gluten-free because they are made with almond flour instead of regular flour.
- They are naturally dairy-free because they are made with olive oil instead of butter.
- They are sweetened with maple syrup instead of regular sugar.
Recipe ingredients
- Shredded coconut– make sure it is unsweetened because you will be sweetening it yourself.
- Olive oil– any good quality olive oil works well in this recipe.
- Maple syrup– make sure to use pure maple syrup.
- Eggs– these help bind the brownie batter together.
- Vanilla– adds nice flavor to the brownies.
- Almond flour– make sure to use blanched almond flour because it is refined in texture.
- Cocoa powder– make sure to use an unsweetened cocoa powder without added sugar.
- Baking soda– this helps the brownies rise.
- Chocolate chips– make sure to use any kind of chocolate chip that works for your diet. Enjoy Life Chocolate Chips are a great option for anyone looking for top 8 allergen free chocolate. I have been loving the semi-sweet chocolate chips from Trader Joes. HU chocolate is a great Paleo option.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Toast the coconut in a frying pan.
Step 2: Make the brownie batter.
Step 3: Let the brownie cook on a wire rack.
Step 4: Cover in melted chocolate.
Step 5: Cover the brownies in toasted coconut.
Step 6: Slice into brownie pieces.
Recipe FAQs
Cover and store on the kitchen counter for 2-3 days. Cover and store in the refrigerator for 3-5 days.
If you want to. Just don’t add maple syrup while toasting it in the pan. Keep in mind then this recipe will be sweeter and won’t be Paleo.
Yes you can use coconut oil at a 1:1 ratio. Make sure to measure it in its melted state.
Other almond flour brownie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Toasted Coconut Brownies
Ingredients
- 1/3 cup olive oil
- 1/2 cup + 2 teaspoons maple syrup, divided
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees. Grease a 9 in x 9 in pan and line the pan with parchment paper.
- Toast the shredded coconut. Put 1 cup of shredded coconut and 2 teaspoons of maple syrup in a large frying pan and heat over medium heat. Mix everything together and then mix every so often until the coconut has toasted, about 3-5 minutes (it could be more or less time depending on the heat of your stovetop).
- In a large bowl, mix the olive oil, 1/2 cup maple syrup, and vanilla together with a whisk. Whisk in eggs.
- In another bowl, mix the almond flour, cocoa powder, baking soda, and salt with a fork.
- Mix the bowl of dry ingredients into the bowl of wet ingredients and mix.
- Fold in 3/4 cups of the toasted coconut and 1/4 cup of the chocolate chips.
- Cook for 15-20 minutes, until the brownie pulls away from the edges of the pan. Remove from the oven, let sit for a few minutes. Cool on a wire rack.
- Melt ¼ cup of the chocolate chips in the microwave. Spray the chocolate chips with a bit of oil to help melt it in the microwave. Drizzle the chocolate on top of the brownies and smooth over the top evenly with a knife. Top the chocolate layer with the remaining ¼ cup toasted coconut.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe! These look so good, thanks for sharing.
I L O V E brownies!!! That looks so good. I’m ready! Added to my to do list this week.
Love always,
Zineb
These look oh so good and delish! And their healthy!! Can’t wait to try
These look delicious and decadent. I’m looking forward to a treat soon!
Oh those look so delicious! I can’t wait to try them.
Thanks!! They are deeeelightful!
Yum! These look amazing. I’ll be trying this one for sure.
Let me know how you like them!
These brownies look so good!! The combination of toasted coconut and chocolate sounds delicious. Thanks for sharing!
🙂 🙂 🙂 You are welcome!
Oh my. You’ve struck again with a delicious healthy recipe. I’m really going to have to try these. Can you taste the olive oil or replace with coconut oil?
You can’t taste the olive oil at all! Just make sure you use an extra light colored one. Over the years, I have found that I prefer baking with it to coconut oil. But I’m sure you can use both interchangeably.
Fantastic brownies. Perfect flavors. So rich you only need one to feel like you’ve got your fill and taste of brownie. Great coconut mix that doesnt over power. Taste even better on day two or three. Thanks for making them!
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Yummy. These brownies look so delicious! I can’t wait to try your version!!
Thanks Elaine 🙂 🙂 Chocolate and toasted coconut are certainly a weakness of mine.