Eek! I’ve been waiting to share these with you all. Originally, I wanted to share them ahead of Easter, but Easter came up so fast that there just wasn’t enough time. So today it is! For those of you who enjoy coconut, these are your cookies. They’re loaded with coconut flakes, but what makes them special is the chocolate and the brown butter. That extra bit of salt in the butter really adds to the flavors of these tropical cookies! It’s been a while since I shared crave-worthy chocolate cookies. But for whatever reason, this feels like the perfect time of year to indulge in coconut cookies. Although Easter is now behind us, these would still be great for spring baking. They’re also perfect for Mother’s Day, which is right around the corner. I can almost guarantee that Mom will love them!
Here are the details
Step 1: brown the butter This is simple, and it’s a step that can transform a really average cookie into a really great one. Use a medium skillet and brown both sticks of butter over medium heat. Then, let the butter cook until it bubbles and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan. Little brown bits will form on the bottom of the pan. These are the nutty little bits that make our recipes extra delicious. The nutty brown butter is so delicious with the sweet, nutty coconut. The flavors complement each other wonderfully.
Step 2: make the cookie dough Once the butter cools off slightly, start mixing the cookie dough. Pour the butter into your favorite cookie mixing bowl, then add the brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. You can use a spatula to mix this all together. Since the butter is liquid, there is no need for an electric mixer. Now, add the dry ingredients, flour, baking soda, plus a pinch of salt.
Step 3: mix in the coconut and chocolate Mix the dough, then add the coconut flakes and chocolate. I prefer to use unsweetened coconut flakes, but if you prefer your coconut sweet, sweetened coconut works well too. Just use what you love most. For the chocolate, I like to use a mix of semi-sweet chocolate chips and finely chopped dark chocolate. Again, use what you love.
Step 4: baking I love a flatter cookie, so I always gently press the dough balls down before baking them. Some people do not find this necessary, but it works well for me. While they bake, you’ll smell the wonderful scents of rich, salty, buttery, and sweet coconut toasting up. So delicious.
I know it’s hard to beat a classic chocolate chip cookie. They’ll always have their own stage to shine. These are just a little different, and I love them!
Other than that, I have no more notes! I’m just going to leave you with a little nudge to bake up some cookies this weekend!
Looking for summer cookie recipes? Here are a few ideas: Brown Butter Raspberry Chocolate Chip Cookies Cookies n’ Cream Chocolate Chip Cookies Vegan Double Chocolate Chunk Cookies Healthier Homemade Nutter Butter Cookies Lavender Lemon Sugar Cookies Lastly, if you make these Coconut Brown Butter Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
