Preheat oven to 350°.

In a large bowl, cream the butter and sugar until light and fluffy. Add in eggs, one at a time, beating well. Add in vanilla, flour and cocoa; gradually beat into the creamed mixture just until blended. Stir in 1/2 cup coconut.

In a greased 13-in. x 9-in. baking pan, spread the brownie mixture. Sprinkle with remaining 1/2 cup of coconut.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the middle of the brownies comes out moist (do not overbake). Cool on a wire rack for at least 2 hours.

The coconut will be toasted on top. After cooling, cut into small pieces and serve.