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Coconut White Chocolate Cookies

Cookies are one of my favorite things to bake. They can often be easy to make and are great to freeze to eat at a later date, plus anything with little clean up is ideal. Lately I have been baking a lot more with brown butter as it makes the cookies more flavorful and in this case pairs so well with flaky coconut and white chocolate. These are my favorite type of cookie, the perfect combination of crunchy on the outside and chewy in the middle! Browning the butter is an extra step, but I promise it is worth it.

Brown Butter Coconut White Chocolate Cookies

1 1/2 sticks of butter (browned – see below)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 egg

1/2 tsp. vanilla extract

1 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

2 cups sweetened coconut

1 1/2 cups white chocolate chips

{Heat oven to 350 degrees. Line baking sheets with baking mat or parchment paper and set aside.}

In a saucepan melt the butter over medium heat. Stir the butter until it turns a light golden color and gets a foamy consistency. Keep stirring for about five minutes until the butter turns from a light color to a darker brown and smells very fragrant. Be careful to remove the butter from the heat right when this happens as you want it to brown not burn. It will have a nutty scent which is the best indicator it is ready. Pour the butter into a heat safe container or a small bowl and place in the freezer until it solidifies, about 30 minutes. Make sure not just the top layer is hardening – mix every so often to break it up.

Once butter is firm (doesn’t have to be completely frozen) scrape into a bowl, add the brown and granulated sugars and mix with an electric mixer until fluffy about 3-4 mins. Add egg and then vanilla until well combined. In a separate bowl combine flour, baking soda and salt. Slowly add to the egg minute, combining as you go – scrape down the sides of the bowl and give it one more good mix. Gently fold in the coconut and then the white chocolate chips with a rubber spatula.

Drop cookies onto prepared sheets with a cookie scoop, lightly patting down each ball as you go. Bake for 10 – 11 minutes or until the edges turn golden brown. When cookies are done remove from the oven wait about 2 minutes, then place on a cooling rack. Can sprinkle with shredded coconut if desired.

*If some of the edges get burnt I like to use a scalloped edge cookie cutter and remove the brown bits.



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