In case you weren’t completely overwhelmed with holiday sweets yet (clearly I’m not), today I’m bringing you one of my new favorite cookie recipes: Brown Butter Dark Chocolate Coconut Cookies.
This recipe is a riff off these Brown Butter Chocolate Chip Cookies that I posted a few months ago. Except way more fun.
I really REALLY love dark chocolate and I have yet to meet a chocolate chip that has enough cocoa mass for my liking. The cocoa mass is the percentage you’ll see on the package sometimes — the higher the percentage, the more cocoa, the darker the chocolate.
I won’t say that these extra dark chocolate chips were the ideal darkness, but they were definitely preferable to the usual semi- or bittersweet chips and way cheaper/more convenient than buying a fancy chocolate bar and chopping it into chunks. Though, come to think of it, that would be awesome in these cookies – definitely do that.
Anyway, I really wanted these extra dark little chippers to be baked into a chewy cookie with coconut. Kind of because I needed to use up a random bag of coconut in my pantry, but mostly because I love coconut and the combination of coconut and dark chocolate is something I’ll never be able to get over. Ever.
But for now, cookies.
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 additional egg yolk
- 2 teaspoons coconut extract
- ¾ cup unsweetened shredded coconut (I like Bob's Red Mill)
- 1 cup dark chocolate chips
- Cut butter into tablespoon size pieces and melt over medium heat in a saucepan, stirring constantly. Soon after all the butter melts, it will begin to bubble and foam. Keep stirring, keeping a close eye on the color. Once it turns a light shade of brown, remove from the heat immediately and continue to stir for about 30 seconds. Pour into a container and set aside.
- In a medium bowl, stir together the flour, baking soda, and salt.
- Once the butter is slightly warm (not hot), mix the butter and sugars until thoroughly blended with an electric or stand mixer. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Fold in the coconut and dark chocolate chips.
- Measure 1.5 ounces of dough per cookie. I like to use a kitchen scale for my cookies so they are uniform, but it’s about 2 tablespoons of dough per cookie. Place balls on baking sheets and press down gently with your palm to slightly flatten the cookies.
- Bake in a preheated 325 degree oven until the cookies are light golden brown, about 14 minutes. Cool the cookies completely on the baking sheet (not a cooling rack) and then either eat immediately or transfer to an airtight container once completely cool.