One of my favorite food blogs, called Smitten Kitchen, was the original source of this recipe. I love brown butter, that’s what caught my attention, and I do like coconut. The first time I made the recipe I used shredded sweetened coconut,(the recipe calls for unsweetened flakes), and the cookies turned out chewy, sweet and delicious, we loved them. This last time I found unsweetened coconut flakes, but also used unsweetened shredded coconut, just because I wasn’t sure I’d like just flakes. They turned out great, but not as chewy and not as sweet. I am kind of missing the chewiness of the first batch with the sweetened coconut, but overall super satisfying. So use either sweetened or unsweetened coconut, flaked or shredded, any combination tastes great.
Makes: about 5 dozen smaller cookies- a heaping tablespoon portion of batter for each cookie.
1 cup of unsalted brown butter, directions below on how to brown the butter. Do a few hours or a day ahead of making cookies.
In a medium thick bottomed pot, melt butter over medium low heat. It will heat, then foam, then turn clear golden and finally start to turn brown and smell nutty.
Stir frequently, scraping up any bits from the bottom of the pot as you do. Don’t take your eyes off the pot- you may be impatient for it to start browning, but the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off.
I let it cool to room temperature in my kitchen(2-3 hours), it will take on the texture of regular butter brought to room temperature, soft enough to blend easily into the sugars. You can cool in the refrigerator but don’t let it get too hard or you will not be able to smoothly blend into the sugar. If it does get too hard, take out of the refrigerator, bring to room temperature, now blend into the sugar.
The recipe calls for adding two tablespoons of water to the browned butter(because some liquid may have evaporated while browning the butter). Once you take it off the stove and add it to a measuring cup, let it cool and then add the water, to bring it up to a full measured cup.
The first time I made the cookies, I added the water before the butter had cooled, and the butter bubbled up all over the place, the water reacted with the hot butter. I’m sure Smitten Kitchen takes for granted we will cool the butter before adding the water, I didn’t!
2 tablespoons of water- add once the butter has cooled
2/3 cup granulated sugar
3/4 cup packed brown sugar- light or dark works
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cups of flour
1 teaspoon baking soda
1/4 teaspoon of table salt
2 cups of unsweetened flaked coconut-use sweetened if that’s all you have.
2 cups of unsweetened shredded coconut- use sweetened if that’s all you have and use all shredded coconut instead of flaked if that’s all you have on hand.
1. Heat oven to 325°F(she used a 350°F oven, I found the cookies browned too fast at that temperature in my oven, so I lowered it to 325°F). Prepare your baking sheets by lining them with parchment paper or nonstick baking mats.
2. Add brown sugar and granulated sugar to a mixing bowl. Now add the cooled at room temperature brown butter, beat until light and fluffy. Scrape down the bowl and add the egg and vanilla, combine well.
3. In a separate bowl, mix together the flour, baking soda and salt. Add to the butter/sugar mixture and combine well. Now add the coconut, combine well.
4. I used a heaping tablespoon of batter for each cookie. Bake the cookies for about 14-15 minutes. Cool the cookies and freeze or keep out for about a week. You can also freeze the batter for about a month.