Since we’ve been on a brown butter kick lately (I mean, let’s be honest, when are we ever not on a brown butter kick), I figured why stop with corn bread when I have these delicious coconut cookies to share with you! Just when I thought it couldn’t get better than Joy the Baker’s Brown Butter Chocolate Chip Cookies (seriously, have you tried them? They are the chocolate chip cookie to end all chocolate chip cookies), Smitten Kitchen came along (as she does) and discovered the joy of the brown butter coconut cookie.
And oh the joy. Deb, you are a domestic goddess (as if we didn’t already know that). These cookies are absolutely divine. They’re soft and chewy in the center, slightly crispy around the edges and have the ooey-gooey tender flakiness of the coconut throughout. There’s almost as much coconut as dough, turning these cookies into crumbly, chewy sweet perfection. Add to that the nuttiness of the browned butter and you have single-handedly one of the best cookies I’ve ever eaten.
These cookies are definitely meant for sharing. Warning, do not leave yourself alone with the whole batch-it’s dangerous.
Brown Butter Coconut Cookies
Adapted from Smitten Kitchen
- 1 cup (2 sticks) butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 cups packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
- 4 cups dried, unsweetened coconut flakes (I used Bob’s Red Mills)
- In a medium saucepan, melt butter over medium heat, stirring frequently. First the butter will melt, and then foam, and then turn a golden color before it turns brown. Stop when it is brown and smells nutty, but be sure not to overcook it as it will quickly burn. Remove from heat and refrigerator until the butter has solidified, about 1-2 hours. You can also put the butter in the freezer, but check back often to stir so it doesn’t freeze unevenly.
- Heat oven to 350° F. Line baking sheets with parchment paper and set aside.
- Scrape the chilled brown butter into the bowl of a stand mixer and add the granulated sugar and brown sugar and beat on medium-high speed until light and fluffy. Add the egg and vanilla, and beat until combined, scraping down the sides of the bowl as needed.
- Whisk the flour, baking soda and salt together in a separate bowl. Pour half the flour mixture into the butter mixture and mix on low speed until combined. Add the remaining flour and beat until combined. Add coconut flakes and mix until evenly distributed. If the dough looks too dry or crumbly, add 1-2 tablespoons of water and mix until combined.
- Scoop dough by the teaspoon onto your prepared baking sheet, using your finger to flatten the dough slightly. Bake for 9-10 minutes, until they’re golden brown.
- Cool cookies on a cookie sheet for 1-2 minutes and then cool completely on a wire rack. Cookies will keep for up to a week in an air tight container. Dough will keep refrigerated for a few days and up to a month frozen.