Gluten-free Toasted Coconut Brownies

5 from 11 votes

A healthier almond flour brownie flavored with freshly made toasted coconut.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: pieces

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.

Cover and store on the kitchen counter for 2-3 days. Cover and store in the refrigerator for 3-5 days.