These browned butter and coconut cookies are another amazing recipe from Smitten Kitchen! Serve them with coconut ice cream! Or tropical fruits! Or with tea! Or by themselves!
Just 2 minor changes: I reduced the amount of coconut to 3 cups and I use salted butter for EVERYTHING!
1 cup (2 sticks) butter
2 tablespoons water
1/2 cup plus 2 tablespoons sugar
3/4 cup packed light-brown sugar
1 egg (or substitute 1 tablespoon chia seeds soaked in 3 tablespoons water)
1/2 teaspoon vanilla
1 1/4 cup plus 3 tablespoons flour
1 teaspoon baking soda
1/4 teaspoon salt
3 cups desiccated coconut
- Melt butter in a pan over medium low heat until it starts to brown. Really stir the butter a lot and watch carefully since you don’t want it to burn, just brown. I got really close to wondering if my butter was burnt, but it was delicious! Add 2 tablespoons of water, pour into a bowl and refrigerate for an hour or two.
- Take out your browned butter and scoop into a mixing bowl. Add both sugars, beat until fluffy, then add the egg and vanilla and beat until combined.
- In another mixing bowl, whisk flour, baking soda, and salt. Then stir into the butter/sugar mixture. Then add the coconut and stir until just combined.
- Scoop dough into 2 inch balls on a cookie tray covered in parchment, flatten with the back of a spoon somewhat, and bake in a 350 degree oven for about 14-16 minutes. I thought 16 minutes made a super delicious, but crisp cookie! Soft would be good too, but there is no fear of overcooking these. They rock when crisp.