Coconut Macaroon-Top Brownies (Gluten-Free)

Celiac.com 12/31/2025 - Coconut macaroons and brownies rose to fame along different paths: old-world coconut confections sweetened with egg whites found their way into American bakeries in the late 1800s, while cocoa-rich brownies emerged from Midwestern tearooms in the early 1900s. Over time, both became beloved for their simplicity—macaroons for their toasty, chewy texture, and brownies for their dense, fudgy bite. This recipe marries the two, placing a golden coconut-almond macaroon crown on top of a fudgy almond-flour brownie base.

Designed from the ground up to be gluten-free, these bars keep the spirit of both classics: the brownie layer leans on almond flour and cocoa for richness, while the macaroon layer adds a toasty, slightly crisp finish. The result is a two-tier treat with contrast in every bite—soft and fudgy below, caramelized and coconutty above.

Equipment

• 8-inch (20 cm) square metal pan
• Parchment paper
• Two mixing bowls
• Whisk and spatula

Ingredients

Fudgy Almond-Flour Brownie Base

• ½ cup (115 g) unsalted butter, melted and slightly cooled (or melted coconut oil for dairy-free)
• ¾ cup (150 g) coconut sugar (or light brown sugar)
• ¼ cup (85 g) maple syrup or honey
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup (48 g) unsweetened cocoa powder
• ¾ cup (72 g) fine almond flour
• ¼ tsp fine sea salt
• ¼ tsp gluten-free baking powder
• ½ cup (85 g) chocolate chips (certified gluten-free), optional

Toasty Coconut-Almond Macaroon Topping

• 2 large egg whites
• ⅓ cup (65 g) granulated sugar
• ⅛ tsp fine sea salt (a generous pinch)
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1½ cups (120 g) unsweetened shredded coconut
• ¼ cup (24 g) almond flour

Directions

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
2. Make the brownie base: In a bowl, whisk the melted butter, coconut sugar, and maple syrup until glossy. Whisk in the eggs one at a time, then the vanilla. Sift in the cocoa powder, then add almond flour, salt, and baking powder. Stir just until smooth; fold in chocolate chips if using. Spread evenly in the prepared pan.
3. Par-bake the brownie layer for 12 minutes. While it bakes, prepare the macaroon topping.
4. Make the topping: In a clean bowl, whisk the egg whites with the sugar and salt until frothy and slightly thick, about 30–60 seconds by hand. Stir in vanilla and almond extract. Fold in the shredded coconut and almond flour until evenly moistened and clumpy.
5. Remove the pan from the oven. Dollop the macaroon mixture over the soft brownie layer, then gently spread to the edges without pressing down too firmly. Use a fork to lightly “ruffle” the surface for extra toasty peaks.
6. Return to the oven and bake 18–22 minutes more, until the macaroon top is golden in spots and feels dry to the touch, and a toothpick inserted through the topping and into the brownie comes out with a few moist crumbs (not wet batter).
7. Cool in the pan on a rack for at least 1 hour, then lift out using the parchment. For the cleanest slices, chill ½ hour before cutting into 16 squares.

Tips and Swaps

• Dairy-free: Use coconut oil instead of butter and confirm chocolate chips are dairy-free.
• Extra fudgy: Reduce baking time by 2 minutes in the second bake and chill fully before slicing.
• Less sweet: Swap ¼ cup sugar in the topping for ¼ cup unsweetened coconut flakes.
• Nut-forward aroma: Lightly toast ½ cup of the shredded coconut before mixing into the topping.

Serving and Storage

• Serve at room temperature for a soft, fudgy base and crisp topping, or slightly chilled for cleaner edges.
• Store airtight at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individually wrapped squares up to 2 months; thaw at room temperature.

Conclusion

Celiac.com Sponsor (A12):
These Coconut Macaroon-Top Brownies bring together two dessert traditions in a way that feels both nostalgic and fresh. The almond-flour brownie base provides deep cocoa richness, while the coconut-almond crown toasts to a fragrant, crackly finish—no gluten needed. Whether you bake them for a potluck or a cozy night in, this two-layer bar proves that gluten-free desserts can be both simple and unforgettable.