Hints of nutty brown butter mixed with shredded coconut makes these irresistibly delicious Brown Butter Coconut Cookies! They come together in one bowl with no chill time.
After making my Coconut Chocolate Chip Cookies, I knew I wanted to make a brown butter coconut cookie version soon!
The pairing of brown butter and coconut is unbelievable! The cookies are perfectly chewy with a crisp buttery edge and a balanced combination of brown butter and coconut.
For more coconut recipes, try Chewy Coconut Bars, Coconut Chocolate Muffins, and Coconut Butterscotch Cookies.
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Ingredients Notes
Here are a list of the key ingredients in these brown butter coconut cookies. Full measurements are available in the recipe card below!
- Butter - This will be melted, browned, and cooled back to room temperature.
- Brown sugar - I used Dark brown sugar. Light brown sugar works as well.
- Baking soda & baking powder - Make sure they aren't expired.
- Cornstarch - Adds a great texture to the cookies.
- Coconut: Make sure to use unsweetened shredded coconut. I recommend unsweetened specifically to help balance the sweetness.
- Eggs - Make sure they are at room temperature before beginning.
- White sugar - Using granulated sugar adds to the crisp edges and sweetness to the cookies.
- Vanilla - Using a good quality vanilla is key to adding flavour to the cookies!
Step by step instructions
Here is how to make and bake these brown butter coconut cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper.
Step 2 - Brown the butter. Check the recipe card below for detailed instructions on how to brown butter. Allow it to cool as you prep the rest of your ingredients!
Step 3 - Mix dry ingredients. In a medium-sized bowl, add in flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 4 - Whisk butter and sugars. In a large bowl, add in melted and cooled brown butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).
Step 5 - Add in eggs and vanilla. Whisk the eggs and vanilla in for another 2-3 minutes or until combined.
Step 6 - Add in dry ingredients. Mix in the dry ingredients gently with a spatula until almost combined.
Step 7 - Add in coconut. Mix in the shredded coconut until combined and no flour streaks appear anymore!
Step 8 - Scoop and bake. Scoop 6 cookies at a time (I used a 2 tbsp cookie scooper) and space them evenly apart on a baking tray.
Step 9 - Bake. Bake the cookies for 13-15 minutes or until the sides are a light golden brown. Allow to cool and enjoy!
These cookies are best served fresh or next day. They stay good on your counter for 3 days, or in an airtight container for up to one week.
FAQ
Do I have to brown the butter?
No! But I highly recommend it as it's the main flavour in this recipe that pairs with the coconut.
My cookies didn't spread?
You must of over-measured your dry ingredients or maybe your leavening agents are expired. Always use a gram scale for the most accurate measurements!
Can I use unsweetened or sweetened coconut?
Yes, both work just fine! Obviously the sweetened one will be sweeter.
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Brown Butter Coconut Cookies
Ingredients
- 1 cup + 1 tbsp unsalted butter melted, browned, and cooled
- 1/4 cup white sugar
- 3/4 cups dark brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper.
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter come back down to room temperature (minimum 15-30 minutes) while you prepare the rest of the ingredients.1 cup + 1 tbsp unsalted butter
- In a medium-sized bowl, add in flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and cooled brown butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).1/4 cup white sugar, 3/4 cups dark brown sugar, 1 cup + 1 tbsp unsalted butter
- Add in the eggs and vanilla, and using a whisk, whisk them in for another 2-3 minutes or until well mixed together.2 eggs, 1 tsp vanilla
- Mix in the dry ingredients gently with a spatula until almost combined but there are still flour streaks showing.
- Mix in the shredded coconut until combined and no flour streaks appear anymore!1 cup unsweetened shredded coconut
- Scoop 6 cookies at a time (I used a 2 tbsp cookie scooper) and space them apart evenly on a baking tray.
- Bake the cookies for 13-15 minutes or until the sides are a light golden brown. Allow to cool and enjoy!
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