Brown Butter Coconut Blossoms are a delicious twist on traditional chocolate chip cookies. Browned butter's nutty flavor and the tropical sweetness of shredded coconut make these cookies irresistible!
Ingredients: 1 cup 2 sticks unsalted butter. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup shredded coconut. 1 cup chocolate chips.
Instructions: Warm the oven up to 375F 190C and put parchment paper on baking sheets. Set the butter in a small saucepan and melt it over medium-low heat. Stir the butter around a few times as it cooks until it turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Put the cooled brown butter, granulated sugar, and brown sugar in a large mixing bowl. Mix everything together well. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips and shredded coconut should be mixed into the dough until they are spread out evenly. Place round tablespoonfuls of dough about 2 inches apart on the baking sheets that have been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. With milk or your favorite hot drink, these Brown Butter Coconut Blossoms are a great treat.
Prep Time: 20 minutes
Cook Time: 10 minutes
Korean Ashley