Best 2 Brown Butter Toasted Coconut Chocolate Chip Cookies Recipes
Indulge in the delectable symphony of flavors with our Brown Butter Toasted Coconut Chocolate Chip Cookies. These cookies are a delightful treat that combines the nutty aroma of browned butter, the sweet crunch of toasted coconut, and the classic indulgence of chocolate chips. Each bite is a harmonious blend of textures and flavors that will tantalize your taste buds. Our collection of recipes takes you on a culinary journey, featuring variations that cater to different preferences and dietary restrictions. From classic chocolate chip cookies to gluten-free and vegan options, there's a recipe for every cookie lover. Get ready to embark on a baking adventure and create a batch of these irresistible Brown Butter Toasted Coconut Chocolate Chip Cookies that will leave you craving more.
Let's cook with our recipes!
BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES
Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
- In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
- Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.
Nutrition Facts : ServingSize 1 Serving
TOASTED COCONUT CHOCOLATE CHIP COOKIES
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Nutrition Facts : Calories 329.9, Fat 20.8, SaturatedFat 9, Cholesterol 10.3, Sodium 209.3, Carbohydrate 35.9, Fiber 2.8, Sugar 22.2, Protein 3.2
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use real butter, pure vanilla extract, and high-quality chocolate chips.
- Brown the butter: Browning the butter adds a nutty, caramelized flavor to the cookies. Be careful not to burn the butter, or the cookies will taste bitter.
- Toast the coconut: Toasting the coconut brings out its flavor and makes it more fragrant. You can toast the coconut in a dry skillet over medium heat, stirring constantly, until it is golden brown.
- Chill the dough: Chilling the dough helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. If you overbake them, they will be dry and crumbly.
Conclusion:
These brown butter toasted coconut chocolate chip cookies are the perfect combination of chewy, gooey, and crispy. They are loaded with flavor from the browned butter, toasted coconut, and chocolate chips. These cookies are sure to be a hit with everyone who tries them!
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