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No Bake Coconut Brownies

These No Bake Coconut Brownies are rich, fudgy, and packed with chocolate and coconut flavor. Made without an oven, they're the perfect quick dessert for coconut lovers. Creamy, chewy, and topped with a smooth chocolate layer, these brownies are ideal for holidays, parties, or an everyday sweet treat.
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Prep Time 20 minutes
chill time 2 hours
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Brownie Layer
  • 1½ cups graham cracker crumbs
  • ½ cup unsweetened cocoa powder
  • ½ cup unsalted butter melted
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • ¼ teaspoon salt
Chocolate Topping
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • ¼ cup shredded coconut for garnish

Equipment

  • 8×8-inch square baking pan
  • Mixing bowl
  • Silicone spatula
  • Measuring cups
  • Measuring spoons
  • Microwave-safe bowl
  • Parchment paper
  • Refrigerator

Method
 

  1. Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, combine the graham cracker crumbs, cocoa powder, shredded coconut, and salt.
  3. Add the melted butter, sweetened condensed milk, and vanilla extract.
  4. Mix until a thick, well-combined mixture forms.
  5. Firmly press the mixture into the prepared pan.
  6. Melt the chocolate chips with the coconut oil until smooth.
  7. Spread the melted chocolate evenly over the brownie layer.
  8. Sprinkle shredded coconut over the chocolate topping.
  9. Refrigerate for at least 2–3 hours, or until fully set.
  10. Slice into squares and serve chilled.

Notes

  • Chill thoroughly before slicing.
  • Toast the coconut before sprinkling it on top for extra flavor.
  • Store leftovers in an airtight container in the refrigerator.
  • Use unsweetened coconut if you prefer a less sweet dessert.