This recipe comes from the lovely Smitten Kitchen, who always has fantastic taste. I truly can only take credit for eating a stunning amount. These cookies are simple and amazing. Coconut and brown sugar give a chewy, toothsome texture. Brown butter adds toasty, nutty layers of flavor. I love coconut, and brown butter so this recipe quickly jumped to the top of my list of recipes to try out when I came upon it. It exceeded all expectations.
I love interesting textures when I’m taking pictures, so these were fun to play with.
There was a certain time in my life where I would have hated that this cookie sheet is so dingy, and stained. Now I actually prefer those blemishes, and find them more beautiful than a pristine pan would be.
Coconut Brown Butter Cookies
Makes about two dozen cookies, depending on cookie size.
1 cup unsalted butter
2 tablespoons water
1/2 cup + 2 tablespoons granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cup + 3 tablespoons all purpose flour
1 teaspoon baking soda
1/2 heaping teaspoon coarse or flaky style sea salt
4 cups dry, unsweetened coconut flakes
- Start by browning the butter. Use a saucepan and melt butter over medium heat until it turns dark in color and smells nutty. The Kitchn website has a great butter browning tutorial, which you can find right here.
- Pour browned butter into a large measuring cup, and add in the 2 tablespoons of water. The water should bring the butter level back up to the two cup line. Set aside brown butter in fridge for several hours until solid.
- Preheat oven to 350° fahrenheit.
- Line a baking sheet with parchment paper.
- Using an electric mixer, add in both sugars and the chilled brown butter mix. Beat together on medium high until fluffy and smooth.
- Add egg and vanilla and beat in until mixed.
- In a separate bowl whisk together flour, salt, and baking soda together.
- Add flour mixture in two parts, mixing between each addition.
- Add in coconut chips and mix until thoroughly dispersed.
- Use a cookie scooper to portion out cookies onto baking sheet (I used a 1.5 tablespoon scoop), leaving ample space between.
- Use fingers to gently press each dough ball a little flatter.
- Bake for 15-20 minutes, or until cookies are deeply golden brown.
- Let cookies cool slightly before transferring from baking sheet to a cooling rack.
I’m always sneaking my favorite bumble bee glasses into my photographs. I actually bought a set of four of these, and when they arrived two were absolutely smashed. I remember hearing the delivery person tromp up the stairs , and with each step I could hear the unmistakable noise of shattered glass sliding against cardboard. Then a momentous finale of the box hitting my concrete patio before the footsteps raced away. But, the happy ending is that the company let me have the remaining two glasses for free, and I love them.