Moist Coconut Macaroon Cake Squares

These moist coconut macaroon cake squares are so cute and yummy! The combination of coconut and macaroon taste is simply flawless! Rich, moist and delicious these coconut macaroon cake squares are perfect for any season – you can refrigerate them and serve in the hot summer days or keep them at room temperature for the cold season. You will need 20 minutes to prepare it and around 45 minutes to cook.


  • 1 ¾ cups white sugar
  • 180 grams butter, softened
  • 3 large eggs (or 4 medium)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ cup cocoa powder, unsweetened
  • ½ teaspoon cream of tartar
  • ½ cup chopped walnuts
  • 3 ¾ cups unsweetened flaked coconut
  • 1 can (14-ounce) sweetened condensed milk
  • 2 teaspoons vanilla extract


  • Preheat oven to 350°F/180°C/Gas Mark 4. Grease and flour a 9 by 13 in. baking pan. Set aside.
  • In a large bowl, using an electric mixer beat together the sugar and butter until creamy. Mix in the eggs, one at a time, then add in 2 teaspoons vanilla.
  • In another bowl, combine the flour, cocoa, and cream of tartar; apply into the egg mixture and mix until well combined. Fold in the chopped walnuts. Spread ½ of the batter into the bottom of the prepared pan.
  • Now, make the middle layer. Stir together the sweetened condensed milk, coconut, and 2 teaspoons vanilla in a medium bowl.
  • Carefully spread this mixture over the chocolate layer in the pan and top with the rest of the chocolate batter (cover evenly).
  • Place in the preheated oven and bake for around 45-50 minutes, until the top is not shiny anymore. Cool in the pan before slicing into squares. Serve.