Smitten Kitchen. Every bit of baking should include brown butter…these are amazing!
1 c. (225 g) butter + 2 T. water
1/2 c. + 2 T. (125 g) sugar
3/4 c. (145 g) brown sugar
1 egg AND 1/2 t. vanilla
1 1/4 c. + 3T. (175 g) flour
1 t. baking soda AND 1/2 t. flaky sea salt (or 1/4 t. regular salt)
4 c. dried, unsweetened coconut chips or flakes – I use a whole bag (7 oz/198 g)
Brown the butter in a medium pot, and the moment it’s done, pour it directly into a 1 cup measuring cup – you should need the 2 tablespoons of water to top the measurement up to 1 cup. Chill the browned butter for a couple of hours until it solidifies…it’s also fine to leave it overnight, you just need to give it time to warm up so that you can beat it when you’re ready to make the cookies.
Preheat the oven to 350 and line a couple of baking sheets with parchment. Scrape the browned butter into your mixer bowl, add both sugars and beat until the mix is fluffy. Add the egg and beat again, then the vanilla, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking soda and salt and then pour half of the flour mix into the butter mix and mix until combined. Add the remainder of the flour, mix well, then add in the coconut chips in 2 parts as well.
I used a 1 tablespoon scoop, but you can make them larger if you like (and cook them a bit longer) – scoop dough balls onto your prepared baking sheets, and press each down a bit with your fingers. Bake for about 10 minutes – keep a close eye on the first batch! – you want them golden all over. Allow them to cool on the sheets for a few minutes before transferring them to a rack to cool completely. These freeze really well, but they lasted mere minutes in our house – enjoy!
- Category: Cookies, Coconut