Wednesday, October 2, 2013

Coffee Time Coconut Brownies

This Brownie recipe originates with my friend Lorraine who submitted it to our
first church cookbook in Greendale.
It's a great brownie recipe and I've used it often over the years.
 Today I've changed it up a bit by adding coffee and coconut.
Just think how good it would taste with that mid-afternoon cup of coffee!

For the Brownies:
  • 1 1/2 cups coconut 
  • 1 teaspoon instant coffee granules
  • 1 teaspoon boiling water
  • 2 cups brown sugar
  • 1 cup butter or margarine
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup cocoa
  • 1 cup flour
  • 1/2 teaspoon salt

  1. Place coconut  in a skillet over medium heat. Stir constantly until coconut is golden brown, watching closely as it burns easily. Remove to a plate and let it cool. Set aside 1/2 cup for the frosting.
  2. Add 1 teaspoon boiling water to instant coffee granules in a small cup and stir to dissolve.  Set aside to cool.
  3. Place brown sugar and butter in bowl and beat well.
  4. Add eggs one at a time beating between additions.
  5. Add coffee and vanilla and mix.
  6. Add cocoa, flour and salt, mixing just until blended.
  7. Stir in 1 cup toasted coconut.
  8. Spread evenly in buttered 9"x13" pan.
  9. Bake at 400ยบ F for approximately 25 minutes or until toothpick inserted into brownies comes out clean.
  10. Remove to a rack and let cool in pan.
Note: Lorraine's original recipe calls for 2 teaspoons of vanilla (omit the coffee granules and hot water) and uses 1 cup chopped nuts instead of the toasted coconut.

For the Frosting:
  • 1 teaspoon instant coffee granules
  • 1 teaspoon boiling water
  • 1 teaspoon vanilla or Kahlua if desired
  • 2 cups icing sugar
  • 2 tablespoons butter
  • 2 tablespoons coconut oil (or you can omit this and increase the butter to 4 tablespoons)
  • 1-3 tablespoons cream (enough to make a spreadable consistency)
  • reserved 1/2 cup toasted coconut
  • 1 square dark chocolate
  1. Mix coffee granules with hot water and set aside.
  2. Beat together icing sugar with butter and coconut oil
  3. Add coffee mixture and vanilla.
  4. Add enough cream to make frosting thick but easy to spread.
  5. Spread on brownies.
  6. Top with toasted coconut and shaved or grated chocolate.
  7. Cut into bars and serve.


  1. can the frosting be made without the coconut? I'm not a coconut fan but the remainder of the recipe sounds yummy.

  2. What size pan does this require?

  3. what size pan do you recommend? or did I miss that somewhere:)

    1. Pat and Barb,Thanks for alerting me to the missing pan size. I've updated the recipe with the 9"x13" pan size.
      WP girl, feel free to use pecans or walnuts in place of the coconut in the brownies and omit the coconut altogether or sprinkle pecans or walnuts on top if you are not a coconut fan.

  4. Oh my gravy!!! These sound absolutely divine. I need to stock up on coconut!

  5. I could easily "eat myself sick" as my mother used to say, especially with a tall glass of milk. I love the taste of toasted coconut.

  6. This looks so good. I like brownies. Guess I will try the original version first. Or maybe add a bit chocolate which is my favorite. :)

  7. I tried these. They are delicious!!