Coconut Browned Butter Cookies are delicious cookies for the coconut lover.
I had one of those weekends where nothing I made was spectacular. It was good, but not good enough to share. So I am sharing one of my favorite cookie recipes. I can never get enough coconut and now that my husband will eat desserts with unsweetened coconut, I am using coconut in everything. These cookies, which are mostly browned butter and coconut with just enough flour to hold them together are worth a try, even if you think you don’t like coconut. They are crunchy and rich without being too sweet. I wouldn’t suggest using anything but unsweetened coconut as sweet coconut would be overpowering. They will stay fresh if frozen and would be a good cookie to ship as they are not too fragile.
Coconut Browned Butter Cookies
- Category: Dessert
- 1 cup butter
- 2 tablespoons water
- ½ cup sugar
- ¾ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 ¼ cup plus 3 tablespoons flour
- 1 teaspoon baking soda
- ½ teaspoon flaky sea salt
- 4 cups flaked coconut, unsweetened
- Browned butter: In a saucepan, melt butter over medium heat. Stir frequently unit it turns brown and deeply fragrant. Remove from heat and add water. Refrigerate for 2 hours or place in freezer, stirring occasionally so that it solidifies evenly.
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Scrape browned butter into a large mixing bowl. Add sugars and beat until fluffy. Add egg and beat until combined, then add vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half into butter mixture and mix until combined, then add remaining flour and mix again. Add coconut in two parts as well.
- Scoop onto baking sheet, flatten them slightly with palm of your hand. If they don’t flatten as much as you like add 1-2 teaspoons of water to the rest of the dough. Bake for 12-14 minutes.
- Smitten Kitchen