Mimi's Organic Eats » Recipes » Brownies & Bars » Vegan Toasted Coconut Brownies
Vegan Toasted Coconut Brownies
Chocolate Desserts • Brownies & Bars • No Seed Oils • Eggless • Gluten Free • Vegan • High Altitude | Published June 18, 2022 by Mimi Council
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Soft, chewy, and fudgy, these Vegan Toasted Coconut Brownies are so good, you'll wan to eat them even if you are not vegan! This simple vegan brownie recipe is quick and easy!
If you love making homemade brownies as much as I do, then check out some of my other favorite recipes like my Salted Caramel Brownies, Olive Oil Raspberry Brownies, or my Sourdough Chocolate Chip Brownies.

Table of Contents
I have been making this Vegan Toasted Coconut Brownie recipe for many, many years now. It was one that I made frequently at my bake shop, and it's still a favorite of mine. It's no surprise because this simple vegan brownie recipe is insanely good! It starts with dark chocolate, cocoa, coconut, and I also add almonds into this recipe so it's like an Almond Joy brownie!
These organic brownies were one of our most popular menu items at my bake shop among vegans and people who were not vegan at all! We really only made vegan brownies at my bakery, because they were just so good, so there was no need for regular ones. So, this simple vegan brownie recipe is tried and true and even your non vegan friends will love this!
I combine coconut oil, wide flakes of coconut, and almonds in these Vegan Toasted Coconut Brownies. If you're an Almond Joy fan, then you will love this recipe because this is basically an Almond Joy Brownie! This recipe is a simple vegan brownie recipe, it comes together quickly in your stand mixer but you can also use a hand mixer or even just a bowl with a spatula or whisk.

Why You'll Love This Recipe
Soft & Chewy: This recipe for Vegan Toasted Coconut Brownies is soft and chewy! The best kind of brownies in my opinion.
Almond Joy Brownie: The combination of dark chocolate, coconut, and almonds makes this simple vegan brownie recipe taste just like an Almond Joy brownie! If you love those classic candy bars, you will love this recipe.
Naturally Vegan: This recipe for Vegan Toasted Coconut Brownies is naturally vegan. That means, I didn't do anything special to make it vegan, it just is. Which makes for the best kind of recipes as your non-vegan friends will absolutely love this too!

Ingredients
- Coconut Oil: I use coconut oil in these organic brownies. This is a great oil for brownies, and it also provides coconut flavor in these which is perfect for the flavor profile I'm going for. You can also use extra virgin olive oil or canola oil.
- Cane Sugar: I use organic cane sugar.
- Dutch Cocoa Powder: Use an organic Dutch cocoa powder for the best chocolatey flavor.
- Coconut Milk: I use organic coconut milk in place of eggs. Coconut milk is incredibly creamy and full of fat, making it a great egg replacer in these organic brownies. My favorite coconut milk is Jiva Organics as there are no added flavors or stabilizers.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor. But, you can substitute vanilla extract in its place if you don't have vanilla bean.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder because these are brownies with Dutch cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Coconut: I use organic unsweetened wide flake coconut. This provides amazing texture to these organic brownies as well as coconut flavor.
- Almonds: I use organic blanched slivered almonds, because that's how I made these in my bake shop. You can also use sliced almonds or even whole almonds if you roughly chop them.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Pan: I use a 9×13-inch baking pan for this recipe.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix.






Step 3
Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top.
Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.

Baker's Tips
- Make sure your coconut oil is melted. You can do that before in the microwave or even over the stovetop in a small pot, whichever you prefer. If you don't have coconut oil, you can also use canola oil instead, it will not affect the recipe. I prefer to coconut oil though as the coconut flavor compliments these brownies so well!
- You want the dark chocolate to be chopped pretty small, as this will help when the boiling water is added over the top to melt it completely. So, if it's chopped small, it will melt more evenly and quicker.
- Once the boiling water gets added in, you should work fast. The moment it's added it will start to cool, which can make the batter stiffer, the longer it sits. So, to make it as easy as possible work quickly after this step so it's easy to spread the brownies into the pan.
- I use coconut milk in these brownies, but if you are not vegan and you want to use regular milk you can also do that as well.
- I prefer to use organic wide flake unsweetened coconut in these brownies. You can use organic fine shredded unsweetened coconut for these if you do not want to use wide flake coconut. I usually top these with fine shredded and put the wide flake inside, but I also like adding the wide flake on top as I really like the texture. You can use whatever you prefer, or a combination of both, as they are easily be interchangeable!
- Same goes for almonds, I use organic slivered almonds here. But, you can also use sliced almonds or you can use whole almonds and chop them yourself. All will work just the same!

FAQ's
Yes, feel free to use canola oil, sunflower oil, or even olive oil if you want! Any of these will work, though coconut oil really adds the coconut flavor to this recipe which is why chose this oil.
Yes, this is a great recipe to make ahead of time! You can make and bake ahead of time and leave in the pan overnight. But, if you do remove them from the pan and cut them, then they should be stored in an airtight container or in a cake dome.
Yes! I have a simple adjustment for gluten free in the Notes at the bottom of the recipe. I also like the gluten free flour that was tested for this too.
Yes! All my recipes are tested for high altitude and there is a simple adjustment in the Notes at the bottom of the recipe for high altitude instructions. Brownies are notoriously difficult to make at high altitude, so using a high altitude specific brownie recipe is key for success. This recipe is high altitude brownie recipe approved!
Craving More?
- Homemade Toasted Coconut Chips
- Toasted Coconut Almond Chocolate Chip Cookies
- Toasted Coconut Chocolate Scones
- Sourdough Chocolate Chip Brownies
- Toasted Coconut Bundt Cake

Vegan Toasted Coconut Brownies
Mimi CouncilIngredients
Batter
- 113 grams coconut oil (melted)
- 284 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- 1 teaspoon ground vanilla bean
- ½ cup boiling water
- ¼ cup coconut milk
- 255 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 43 grams unsweetened wide flake coconut
- 43 grams slivered almonds
Topping
- 43 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
- Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan.
- Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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