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Gina’s version of “Snow Day Coconut Brownies”

Prep Time 15 minutes
Cook Time 45 minutes
Servings 12


For The Brownies

  • 12 oz semisweet chocolate chips I used  Nestles Toll House
  • 2/3  cups coconut oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp coconut extract
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 Cups sweetened shredded coconut
  • 1/2 cup chopped pecans

The Icing

  • stick softened butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 3-4 tbsp half and half


The Brownies

  • Preheat oven to 350. Line a 9×13 inch baking pan with foil or parchment paper.
  • Coat with cooking spray. Combine chocolate and coconut oil in saucepan over medium heat. Cook, stirring , until melted. 
  • Remove from heat and stir in sugar, eggs, and extract until well combined.
  • Stir in flour and salt until smooth. 
  • Stir in coconut and pecans. 
  • Spread batter evenly in pan. 
  • Bake until brownies are done, 30-35 mins. 
  • Transfer to a rack and allow to cool before frosting.

The Icing

  • In a standing mixer with whip attachment (or using hand mixer) whip all ingredients together except coconut.
  • When frosting is smooth and spreadable, use angled spatula to cover brownies. 
  • Sprinkle coconut over top. Cut into wedges to serve and enjoy!