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–+ servings

Brown Butter Coconut Cookies

Ania
Hints of nutty brown butter mixed with unsweetened coconut makes these irresistibly delicious Brown Butter Coconut Cookies! They come together in one bowl with no chill time.
5 from 1 vote

Ingredients
 
 

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!

Notes

Coconut - You can use sweetened or unsweetened coconut. I always use unsweetened coconut in my coconut bakes.
Dark brown sugar - You can also use light brown sugar.