Woohoo! I’m so excited to share this recipe for Brown Butter Coconut Chocolate Chip Cookies with you! I know you are going to LOVE them! These cookies have a doughy texture with hints of caramel, crispy edges, big flakes of toasted coconut, crunchy Macadamia nuts and of course lots of chocolate chips. There are two awesome features of this recipe – you don’t need to pull out your mixer and you only have to chill the dough for 15 minutes – basically while you preheat your oven! All of this means that you can have these cookies ready to go in under an hour! Not sure about you, but I love anything chocolate that I can have in my belly in under an hour!
Toasting the Coconut:
Preheat your oven to 300°. Place coconut on a quarter sheet pan and toast for 3-4 minutes, until just lightly brown. Remove from the oven and cool completely.
Making Brown Butter:
While the coconut is toasting, you’ll make your brown butter.
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling – swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan – this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe
- If you leave the butter in the pan it will continue to brown and could even become burnt
While the butter is cooling, combine your dry ingredients (flour, salt and baking soda) in a small mixing bowl.
Making the Brown Butter Coconut Chocolate Chip Cookie Dough:
Once your brown butter has pretty much cooled off, you will mix in your sugars and combine well. Next, you will add the eggs and vanilla and mix well again. Add your dry ingredients and mix until well combined. Gently fold in the chocolate chips, Macadamia nuts and toasted coconut. Move your dough to the refrigerator fro 10-15 minutes just to firm up a bit. Scoop cookie dough onto a lined baking sheet. Bake cookies at 375º for 10-11 minutes. Your edges will be golden brown and your middle will be slightly undercooked.
Brown butter, toasted coconut, salty Macadamia nuts and semi sweet chocolate...you are going to LOVE these coconut chocolate chip cookies!
- 13 tablespoons unsalted butter browned and cooled
- 1 cup coconut flakes, toasted I like the big flakes, not the shredded coconut
- 3/4 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/4 cups (270g) flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1/2 cup roasted and salted Macadamia nuts
Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
As soon as you begin to see brown bits in the butter, remove the butter from the heat
Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
Preheat oven to 300°. Spread coconut evenly on a line baking sheet. Toast coconut for 3-4 minutes until just golden brown. Remove from oven and cool completely.
In a small mixing bowl, combine flour, baking soda and salt. Set aside. Add your sugars to the cooled brown butter and mix until nice and fluffy. Mix in eggs and vanilla. Fold in your dry ingredents, 1/2 at a time.
Add chocolate chips, toasted coconut and Macadamia nuts. Fold gently until the add ins are all well distributed through the dough. Transfer to the refrigerator for 10-15 minutes.
Preheat oven to 375°. Scoop dough onto a lined sheet pan. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly. Allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely. Cookies can be stored at room temperature for up to 5 days.
If you don't want to bake all of the cookies at once, scoop the dough onto a lined sheet pan and freeze. Once the balls of dough are frozen, move to a freezer bag and store cookie dough in the freezer for up to 3 months. When you want fresh cookies, just pop the frozen dough onto a cookie sheet and bake at 375° for 9-10 minutes.
I hope that you love this newest cookie recipe. It’s basically like an Mounds covered in brown butter heaven. If you love coconut as much as I do, definitely check out our recipe for Coconut Mango Scones with Lime Glaze or our Pineapple Coconut Scones with Brown Sugar Glaze.