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.
I saw these cookies in last month’s issue of Bon Appétite and was looking forward to making them for Valentines Day’s. Since nothing says “I love you” more than chocolate. The recipe was really straight forward, but I knew something was off when the batter was more cake-like than cookie-like, and even though it thickened a bit while chilling in the fridge, the dough never turned into the consistency I imagined it would. Continue reading
This past weekend my coworker, who is also an avid baker, and I teamed up to compete in a cookie bake-off competition in Brooklyn. And we won 3rd place!!!! The event was hosted by The Takedown, a food competition for the amateur home cook. It was so deliciously Brooklyn. The competition consisted of 30 cookie baking teams each with their own tempting recipe. Some were unique (Mexican Hot Chocolate Cookies with a little kick), some were classic with a spin (sunflower seed chocolate chip cookies) and some complimented by ingenious marketing (the Cookie Vermonster, a pecan maple cookie with a Cookie Monster sidekick, come on!). Continue reading
A good friend of mine is severely allergic to nuts. Like EpiPen stat, rush to the hospital kind of allergic. It’s a constant paranoia whenever I’m baking and sharing to make everyone aware if a dessert contains nuts. I warn everybody before they take a bite ‘- “WAIT – Those cookies have nuts, are you allergic?” The tough thing is, I absolutely love nuts, of all kinds. Hazelnut, cashew nuts, macadamia nuts, pistachio nuts (I couldn’t help myself), and often include them in a lot of my baked goods. So when my friend told me that she has a hard time finding pumpkin flavored desserts, one of her favorite ingredients, without nuts, I had to immediately fix this problem. Continue reading
Last weekend, I did something I never in my life thought I would do – I ran a Tough Mudder. For those of you not aware of the “Tough Mudder Competition” I encourage you to check it out on YouTube as it’s highly entertaining to watch. The race is a 12 mile obstacle course, consisting of treks through uneven terrain, running through fire, jumping into ice baths, crawling through mud, running through an electric shock field, the list goes on. The obvious question here is, “Why would anyone ever want to do that?” Good question! The answer is pretty simple: I am terrible at peer pressure, and I have a serious fear of missing out. FOMO as they call it. Continue reading