This cookie made me a believer in brown butter. I have tried baking with it before and was always skeptical if it was worth the time it took to make it. I think I was probably doing it wrong. In this recipe, with very clear instructions, I finally achieved brown butter perfection and the ensuing nirvana provided by eating way too many of these cookies.
Don’t take my word for it. I had seven other independent parties verify their outstanding deliciousness. I made them on a bit of a whim – the tab had been open for awhile in my browser, and I wanted an easy little something sweet to serve to friends after dinner that night. Little did I know I was discovering what will surely be an oft-repeated staple of my cookie repertoire. Again, Deb can do no wrong. I should just give up all other sources of recipes and start making everything she posts.
Coconut Brown Butter Cookies
adapted from Smitten Kitchen
2 sticks unsalted butter
2 T water
½ c sugar
¾ c packed brown sugar
½ t vanilla
1 ¼ c plus 3 T all-purpose flour
1 t baking soda
¼ t table salt
4 c (240 g) unsweetened coconut flakes (I used Bob’s Red Mill)
1 c chocolate chips (optional – opinion was divided here. I preferred them with, Brad without)
- Brown the butter. I am not even going to try to replicate the instructions. Click through and follow the original. Like I said, this is the first time I’ve ever gotten it right. Keep in mind that you’ll need to chill the melted butter for at least an hour, so build that into your anticipated cookie-making schedule.
- Heat oven to 350. In a mixer, beat together the chilled brown butter and sugars until light and fluffy. Add the egg, then the vanilla, scraping down the sides as needed.
- In a separate bowl, whisk together the flour, baking soda and salt. Add this to the butter in two additions, then add the coconut in two additions, stirring just to combine.
- Stir in the chocolate chips if using.
- Line a few large baking sheets with parchment. Scoop out tablespoons of dough and leave space between as these will spread a decent amount. Bake 9-10 minutes, until the cookies are nicely browned all over. These are really best the first day or two.