These Almond Joy Brownies are a coconut lover’s dream. Coconut macaroons, toasted coconut, white chocolate, and chopped almonds are layered into fudgy brownies to recreate the classic Almond Joy candy bar in bar form. Rich, chewy, and indulgent, they come together quickly and satisfy any sweet tooth.
Goal: bake delicious treats without eating them all (easier said than done).
I admit I have to taste everything I bake—one bite for quality control, of course. The problem is stopping at one. Lately I’ve been indulging a bit too often, and my jeans are letting me know it.
If you can’t find soft coconut macaroons at the store, use the coconut filling from the Oreo Coconut Cream Truffles recipe as a substitute. Either option works well and these brownies will still be fantastic.
Maybe I should get more serious about exercise—treadmill or elliptical might help balance out my snack habits. Outdoor runs are great, but apparently not enough when there are brownies calling my name.
For now, I’ll enjoy another brownie and then maybe put a plan in place. But don’t tell my pants—I’d rather not have that conversation right now.
Recipe
Almond Joy Brownies
24 brownies
20 minutes
24 minutes
44 minutes
Coconut macaroons and chopped almonds are folded into fudgy brownie batter, then topped with melted white chocolate, toasted coconut, and candies for a candy-bar-inspired treat that’s rich and satisfying.
Ingredients
- 1 (9×13) box brownie mix
- 1 cup chopped almonds
- 26 soft coconut macaroon cookies* (see note below)
- 2 cups white chocolate chips
- 2 teaspoons unsalted butter
- ½ cup toasted coconut
- ½ cup M&M’s or other small candies
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick baking spray.
- Prepare the brownie mix according to package directions. Stir in the chopped almonds.
- Spread half of the batter evenly in the prepared pan. Flatten 24 of the coconut macaroons and arrange them side by side over the batter. Break any remaining macaroons into pieces and tuck them into gaps.
- Spread the remaining brownie batter over the macaroons. Bake 24–25 minutes, until a toothpick inserted near the center comes out with moist crumbs but not raw batter. Allow the pan to cool completely on a wire rack.
- Combine the white chocolate chips and butter in a microwave-safe bowl. Heat at 50% power for 30 seconds, stir, and repeat in short bursts until melted and smooth. Spread the melted white chocolate over the cooled brownies.
- Sprinkle the top with toasted coconut and M&M’s or other candies. Let the topping set before cutting into 24 squares. Store leftovers in a sealed container.
Notes
*If you can’t find soft coconut macaroons, use a double batch of the coconut filling from a coconut truffle recipe as a substitute. The goal is a soft, chewy coconut layer inside the brownies.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 262Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 123mgCarbohydrates: 31gFiber: 2gSugar: 25gProtein: 4g
Nutrition facts are estimates and may vary. For specific dietary needs consult a registered dietitian.
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More Almond Joy recipes to enjoy:
Almond Joy Chocolate Chip Cookies
Almond Joy Popcorn