Creating a dessert that is both gluten-free and dairy-free can feel challenging, but these Macaroon Brownie Bars make it easy and delicious. They combine a fudgy chocolate base with a sweet, coconutty topping for a treat that satisfies every craving.
The bars have a slightly crisp edge and a chewy, fudgy center, finished with a gooey coconut layer that browns beautifully. They’re perfect served after dinner, packed for a picnic, or brought to a potluck—simple to make and sure to please a crowd.
When you’re downie, eat a brownie.
Or in this case, reach for a gluten- and dairy-free Macaroon Brownie Bar. ♥
These bars are chewy and fudgey—the kind of brownie you dream about. If you need a quick, comforting dessert, save this recipe. It’s uncomplicated but delivers big on flavor.
Key ingredients for these gluten- and dairy-free Macaroon Brownie Bars include:
- gluten- and dairy-free chocolate cake mix
- softened dairy-free butter alternative (about 1/3 cup)
- eggs (3, lightly beaten and divided)
- sweetened condensed coconut milk (11.25 oz can)
- vanilla extract (1 teaspoon)
- sweetened shredded coconut (about 1 1/2 cups, divided)
- chopped walnuts (1 cup)
- semi-sweet chocolate chips (about 2 cups)
This macaroon brownie bar is gluten- and dairy-free!
The recipe is straightforward and delivers a flavor profile similar to a classic seven-layer bar, but with much less fuss. You get the familiar layered taste—chocolate, coconut, nuts—without the time-consuming steps of more complicated desserts.
Macaroon Brownie Bars
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Ingredients
- 1 box gluten and dairy free chocolate cake mix
- ⅓ c dairy free butter alternative, softened
- 3 eggs, lightly beaten at room temperature, divided
- 11.25 oz can sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 1 ½ c flaked sweetened coconut, divided
- 1 c chopped walnuts
- 2 c semi-sweet chocolate chips, any size
Instructions
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Preheat oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper.
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In a large bowl, mix the cake mix, softened dairy-free butter alternative, and 2 of the eggs until crumbly. Press this mixture evenly into the bottom of the prepared baking dish.
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In a medium bowl, combine the sweetened condensed coconut milk, the remaining egg, and vanilla. Mix until smooth, then stir in ½ cup of the shredded coconut, the chopped walnuts, and the chocolate chips.
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Spread this coconut mixture evenly over the cake layer in the baking dish.
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Bake for 25 minutes. Remove from the oven and sprinkle the remaining 1 cup of shredded coconut on top of the bars.
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Return to the oven for an additional 3–5 minutes, until the center is set and the coconut is lightly toasted.
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Remove from the oven and allow the bars to cool completely before slicing.
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Store the bars in an airtight container. They are best within a day or two.
Nutritional Disclaimer
These nutritional facts are estimates. Actual nutrition will vary depending on the brands and quantities you use. For precise information, use a nutrition calculator that allows you to select specific brands.
These bars are an ideal solution for anyone craving a chocolate-coconut treat without gluten or dairy. They bring familiar, comforting flavors in a form that’s quick and straightforward to prepare.
I first noticed a similar version on Instagram and was inspired to create a gluten- and dairy-free adaptation. With a busy family schedule, I appreciate recipes that are both fast and forgiving—and this one fits the bill.
If you’re exploring more gluten- and dairy-free meal ideas, there are additional recipes on the blog, including a creamy ricotta-stuffed shells dish that’s rich, comforting, and family-friendly.
In fact, the flavors of that homemade Italian dish are spot on.
Serve the ricotta-stuffed shells with warm garlic bread for a complete meal. It’s a reminder that gluten- and dairy-free cooking can be deeply satisfying.
If you try these Macaroon Brownie Bars, please leave a comment to share how they turned out. ♥
Eat well and feel well,
Jill