One thing I have to admit is that I have worked very few times with brown butter. I’ve noticed over time that it’s become quite the popular augmentation to a lot of recipes. It’s a lovely, nutty, warm and caramelized flavor to whatever you use it in, so I figured it was time I made a recipe with it! I love coconut, and for the Summer I knew a coconut. Cookie was a great idea. 

 This recipe makes around 18 cookies

 Ingredients:

2 Cups (260g)  All Purpose Flour

½ Tsp (3g) Baking Soda

½ Tsp (1g) Salt

1 ½ Sticks (3/4 Cup, 170g) Unsalted Butter, Melted and Browned (see instructions)

1 Cup (215g) Brown Sugar, Packed

½ Cup (110g) Granulated Sugar

2 Tsp (10g) Vanilla Extract 

2 Tsp (10g) Coconut Flavor

1 Large Room Temperature Egg

1 Large Egg Yolk

2 Cups (105g) Shredded Unsweetened Coconut

Directions:

1.     Preheat oven to 325 Degrees F (165 C) and line 2 cookie sheets with parchment paper. 

2.     To brown the butter, place the butter in a small saucepan and melt over a medium heat until it starts to foam and bubble around the edges, around 5 minutes. Then, continue to cook it and stir constantly until it starts to form browned specks at the bottom of the pan and the butter starts to turn golden brown. You should be able to smell a lovely nutty aroma as the butter browns, this means it’s ready. If you cook it much longer, it will burn very easily, so keep an eye on it and don’t stop stirring. Remove from the heat, pour through a sieve, allow to cool a little and set aside while you get the other ingredients ready. 

3.     In a large bowl, combine the flour, baking soda and salt with a whisk until well combine, then set aside. 

4.     In a separate large bowl, cream the brown butter, brown sugar and granulated sugar with a hand mixer or a whisk for a minute, then add the egg and egg yolk and mix for another minute. 

5.     Add the vanilla and coconut flavor and mix until combined, then add the flour mixture and mix until combined. Mix the dough for about a minute after the flour is absorbed, then fold in the coconut. 

6.     Use a cookie scoop or large spoon to place the dough on to the prepared sheets, and bake for 16-18 minutes, until light golden brown around the edges. Allow to cool on the pans for 5 minutes before removing and allowing to cool completely. 

-Store in an airtight container at room temperature for up to 5 days, or cover tightly with plastic wrap and freeze for up to a month.