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.
For the past few weeks, I’ve been making a conscious effort to eat healthy, which hasn’t been that difficult considering the endless amount of nutritious and delicious recipes on the internet. Eating more healthfully, for me, often means opting for cooking rather than ordering in, and I’ve been having a blast researching so many different recipes from some of my favorite cookbooks and blogs. I’ve been stocking up on veggies,healthier flours (buckwheat pancakes anyone?), and cutting back on sugar. The hardest part about conscious eating, for me at least, is that I can’t resist my incessant sweet tooth. As hard as I try, my hankering for baked goods can not be denied. In addition to my pathetic lack of self control when it comes to sweets, I also didn’t want to miss out on this month’s #bundtbakers theme: Coconut (one of my faves!) Continue reading
My boyfriend, Jordan, is obsessed with making lists. He makes lists for everything, his top 10 albums of all time, his top 5 trips of all time, his top 10 Cassie’s Kitchen recipes, he’s always and forever ranking items in his head and somehow manages to remember them all when asked to recite them. He’s always asking me for my favorites – and I don’t always have an answer because my tastes change pretty often. The music I listen to now is certainly different than what I was listening to in high school or college, and the things I like to do have changed as well. But something that has never changed, from the time I was little, is my favorite month of the year – September. Continue reading
Whenever I buy a bunch of bananas, it never fails that I have at least 2 or 3 left at the end of the week that have turned completely black and are no longer very appealing for topping cereal or sliced on peanut butter toast. I realized this past weekend that I’ve probably been doing it on purpose…because you can’t make banana bread without over-ripe, almost rotten, bananas. Continue reading