So I thought since it’s Sunday and it’s dreary you all might like a challenge. It’s actually not difficult but it involves a few extra steps.
Have you ever browned butter? If you haven’t you should. You should brown some butter and make these cookies cause they are chewy and rich and sinfully sweet.
Love coconut?! I know not all of your do but toasted coconut is different, well not completely different but I’ll admit I could eat it all day. If you have never made brown butter, or toasted your own coconut I’ll show you how to do both then make wonderful, sinful, buttery, nutty cookies. Please note this cookie is anti-coconut boyfriend approved. Recipe makes a bakers dozen.
Toasted Coconut Brown-Butter Cookies
- 1/2 cup of butter
- 2/3 cup of brown sugar
- 2/3 cup of sweetened coconut
- 1 free range egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup of flour
- 1 tsp baking soda
First let’s toast some coconut!
You can do this in non-stick fry pan but my favorite way is in the oven. Pre-heat oven to 350. In a non-stick baking pan add 1 cup of coconut. The pan should be large enough that the amount of coconut you use does not exceed 1/2″ thick in the dish. It’s ok if it’s not all touching the bottom of th pan but the more it’s piled on top of each other the longer it will take to toast. You simply place in the oven and wait, after the first 2 minutes you should be able to turn the coconut over, then check and flip every minute until it’s golden brown. It’s ok if if not every piece is brown but trust me this stuff goes from toasty brown to black very quickly so be diligent. Once it’s done remove form oven and let cool, it will become very crunchy and candy like. It’s great in peanut butter balls, on ice cream or tres leche
cake or just to throw into granola or trail mix for added sweetness.
Brown your butter.
Much like toasting coconut this can happen very quickly. In a heavy bottom saute pan heat 1/2 butter over medium heat. The milk solids will began to separate from the oils and the butter will began to foam. I find leaving it to melt and heat up until this point is key. Feel free to stir as it changes from mellow yellow to nutty brown. Don’t crank the heat as it does take about 5-8 minutes and you really need to watch it. As soon as you have a carmel-like color remove from heat. Brown butter is really good on earthy foods like squash and sweet potato or add basil while it’s cooking and toss with ravioli and pine nuts.
Make the cookies!
In a stone or metal bowl cream sugar and warm butter. Add vanilla, toasted coconut and salt. By hand, beat egg and combine quickly with sugar butter mixture. Add flour and baking soda. Do not worry if the dough looks a little liquidy, you need to chill it in the fridge for about 30 minutes. The butter will harden and it will help it’s texture.
Pre-heat oven to 350. Remove dough from fridge it will be hard and slightly crumbly to work with. With your hand form into 13 walnut sized balls. I had a little left over coconut so I rolled the dough in them before flattening but if you ate it I forgive you, it’s not necessary. Place half at a time on greased cookie sheet and flatten to 1/2″ with a fork. Bake for about 10 minutes. The dough is already brown, but the sides and bottom should be browned with the middle slightly puffy in the center. Remove and let rest on the cookie sheet for about 3 minutes, then finish cooling on the rack. Enjoy your crisp, buttery, chewy cookies!