Gluten-Free Coconut Caramel Brownies are rich, fudgy, and topped with a scrumptious coconut caramel topping! These vegan brownies are easy to make and allergen-friendly. Inspired by Samoa cookies! Thanks to Bob's Red Mill for sponsoring this post.
I've always been a loooong time fan of Samoa Cookies - the Girl Scout Cookies that are topped with caramel, coconut, and chocolate. Move over Thin Mints, I was picking the Samoas every single time. I even made these amazing that have been a long time favorite on this site.
The flavor combination of caramel, coconut, and chocolate is one of my favorites, and it's one I haven't played with in a while. So when I was hit with the idea for a Samoa Brownie, I had to make them immediately. Let me tell you: I'm SO glad I did because these exceeded expectation.
- Rich & fudgy brownie
- Chewy caramel coconut topping
- Fully gluten-free & vegan
- Easy to make
- Perfect for sharing
To make the brownies
Melt the chocolate and coconut oil. Once they're melted together, whisk and add the nut butter, coconut sugar, and maple syrup. Whisk until combined.
Add in the flax egg and vanilla. Stir until combined.
Fold in the dry ingredients. Add in the almond flour (I always use Bob's Red Mill blanched almond flour because it has the most consistent fine texture - most others I've tried are too gritty, and don't bake up correctly), cocoa powder, salt, and baking soda and mix until completely combined.
Spread in pan and bake. I use an 8×8″ pan lined with parchment paper for easy removal. Spread the brownies out with a spatula or off-set knife to spread it to each corner and then bake for 16 to 18 minutes. Let cool completely before adding the topping.
Making the coconut caramel topping
Toast the coconut. I use Bob's Red Mill shredded coconut here - I love the fineness of it, and how wonderfully it toasts up. Keep a close eye on it while it's toasting though, because it's so fine it can burn quickly. You can also use flaked coconut if you prefer more texture.
How to toast coconut, two ways: you can put it on a baking sheet and toast it for 5 to 7 minutes at 300F, stirring halfway through. You can also place it in a pan and toast over the stove on medium-low heat. Just make sure to keep a close eye on it so it doesn't burn!
Make the caramel. This caramel comes together simply with just a few ingredients, no need to melt sugar! Just combine the almond or cashew butter, maple syrup, and coconut butter and melt them together if the coconut butter is solid. Add in the vanilla extract, salt, and then stir in the toasted coconut. PS - this is how to make coconut butter.
Spread the caramel. It may be a little thick after you mix the coconut in, but you should be able to spread it relatively easily over the cooled brownies.
Drizzle with chocolate. Once the brownies and caramel are cooled, drizzle with chocolate! You can drizzle each individual bar after they're cut, like I did, or drizzle the whole pan, cool the chocolate, and then cut into bars.
How to store brownies
To store these coconut caramel brownies, place in an airtight container. They'll keep on the counter at room temperature for up to three days, or in the refrigerator for up to a week.
You can also store them in the airtight container in the freezer for up to six months. If they'll be stacked, separate each layer with parchment paper to prevent sticking.
Recipe Tips
- Don't skip toasting the coconut if you can! It adds an extra layer of dimension and deliciousness to this recipe.
- Make these ahead of time. These coconut caramel brownies are great in the fridge for a few days, so you can definitely make them ahead of when you'll be serving them if needed.
- Switch out the nut butters if needed! I've made these with both almond butter and cashew butter in both the brownies and caramel topping. Both are great! You can sub any other nut or seed butter too if needed or if you have something else on hand. If it's strongly flavored, like peanut butter or tahini, remember that flavor will come through slightly. The recommended nut butters are the most neutrally-flavored.
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