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

1. 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.
2. 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.
3. 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.
4. 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.