Brown Butter Coconut Chocolate Chip Cookies

Brown Butter Coconut Chocolate Chip Cookies

prep time:
cook time: inactive time: 
total time:

Makes: 24-26 cookies


These Brown Butter Coconut Chocolate Chip Cookies are ultra thick and chewy!


  • 1/3 cup shredded coconut
  • 3/4 cup flaked coconut
  • 8 oz unsalted butter, melted until browned
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 dark brown sugar, packed
  • 3/4 cup coconut sugar (or granulated sugar)
  • 1 teaspoon almond extract (or 2 teaspoons almond paste)
  • 2 and 1/2 teaspoons vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 12 oz chocolate chips (I used combo of semi sweet chunks and dark chocolate chips)
  • Flaky sea salt, for sprinkling, optional


For the Toasted Coconut:

  1. Preheat oven to 325 degrees (F).
  2. Spread both varieties of coconut onto a large baking sheet, being sure the coconut is spread in an even layer. Bake in preheated oven for 4 to 6 minutes, or until lightly golden. Note: the coconut will toast very quickly and won’t take more than 5-10 minutes.
  3. Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!

For the Brown Butter:

  1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  2. Once the butter is at room temperature, you’re ready to get baking!

For the Brown Butter Coconut Chocolate Chip Cookies:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
  2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  3. In the bowl of a stand mixer using the paddle attachment, combine the brown butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the almond and vanilla extracts and beat until combined. Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chips and coconut.
  4. Roll 3 tbsp sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
  5. Place baking sheets in oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough.
  6. Sprinkle cookies with sea salt right when they come out of the oven. Let cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

(Recipe via @BakerByNature with a few tweaks I made)



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