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Chewy Coconut Cookies with Brown Butter has a nutty flavour from Brown butter and toasted Coconuts flakes. These easy to bake Coconut Cookies have a crispy edge and a soft chewy centre.
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Chewy Coconut Cookies

Chewy Coconut Cookies with Brown Butter has a nutty flavour from Brown butter and toasted Coconuts flakes. These easy to bake Coconut Cookies have a crispy edge and a soft chewy centre.
Course Dessert
Cuisine American
Keyword Coconut cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 Cookies

Ingredients

  • 2 cups Shredded Coconut flakes
  • 1 cup All purpose flour
  • 1/2 cup Unsalted butter
  • 1/2 cup Light brown sugar
  • 1/4 cup White Sugar
  • 1 large Egg
  • 1 Egg yolk
  • 1 teaspoon Corn Starch
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • Pinch of salt
  • 1/8 teaspoon Cinnamon
  • 1/2 cup Shredded coconut

Instructions

Toasting coconut

  • Toast coconut and let it cool. If using Oven, spread coconut flakes in a single layer and bake at 180 degree Celsius for 7-8 mins. Or on Stovetop toast it under low flame until light golden brown in colour. Let it cool. 

Browning Butter

  • Brown butter on stovetop or in the microwave until it is light golden brown in colour and it starts to smell nutty. Towards the end of browning keep a close eye and avoid burning.  Let the butter cool completely. 

For making the cookies

  • In a mixing bowl add cooled brown butter, brown sugar and regular sugar. Whisk until creamy. 
  • Add egg, egg yolk and vanilla extract. Whisk well until well incorporated. Scrap the bottom of the bowl in between.
  • In another bowl add all the dry ingredients except toasted coconut. 
  • Add dry ingredients in two batches to the wet mixture. Whisk just until the dry ingredients in mixed. 
  • Then fold in toasted coconut carefully, making sure the flakes do not break, 
  • Cover and chill the dough for 30 minutes.  The dough should not be very hard. 
  • While the dough is chilling, preheat the oven at 180-degree Celsius.
  • Scoop chilled cookie dough using a tablespoon.
  • Roll scooped cookies dough in shredded coconut and coat it well.  Gently press the coconut flakes to stick them properly. 
  •  Arrange in a lined baking tray at least 2 inches apart( The cookies spread a lot so give enough space)
  • Bake it for 10-12 minutes at 180-degree Celsius.  
  • Once baked, let the cookies rest in the tray for 5 minutes. Then transfer the cookies to a wired rack and let it cool completely.