This Brown Butter Coconut Dark Chocolate Cookie Recipe is a quick and easy cookie recipe that’s full of delicious nutty aroma, crunchy coconut and melty dark chocolate! Using browned butter adds a ton of warmth and delicious flavor that pairs perfectly with the crunchy sweet coconut and the tang of dark chocolate!
Why You’ll Love…
This Brown butter Coconut Dal Chocolate cookie recipe is going to be your new favorite recipe! Because this recipe uses melted butter, you don’t need any fancy equipment, just a large bowl and a spatula! It’s an easy recipe to throw together but tastes amazing! The combination of the nutty brown butter with the sweet coconut and dark chocolate is truly delicious! This is also a great recipe to really add and make your own! You can add in nuts, different kinds of chocolate and really turn these cookies into your dream coconut cookie!
Brown Butter Cookies
If you’ve never used browned butter in your cookies, you are missing out! It adds such a warm depth of flavor to any recipe you add it to! So what is browned butter?! Browned butter is the act of caramelizing the milk solids in the butter. So as you melt the butter down, the milk solids float down to the bottom and begin to caramelize, which turns them into this really rich, nut-brown color!
Start by adding the butter to a small saucepan and bring it to about medium heat! The butter will bubble and foam, but that’s what you want! It takes about 10-15 minutes in total, and then pour the melted butter into a small bowl and let it cool slightly! Be sure to scrape out all the browned bits at the bottom of the saucepan! You don’t want to add your sugar and brown sugar directly to the hot browned butter because it could melt the sugars too much and throw off the ratio!
I like to let it cool for about 20 minutes, but you could always pop it in the fridge or freezer to let it cool quicker! I’ve even seen a few recipes where you can make the brown butter ahead of time and let it fully harden! My dream would be to always have a stick of browned butter in my fridge!
If you are going to use browned butter in a recipe that doesn’t call for it, be sure to add a tablespoon or two of extra butter to the recipe! As the butter melts and bubbles, you can lose some of the fat that might be needed in that cookie recipe!
If you like this recipe, be sure to check out my other Brown Butter Cookies!
Chocolate Combinations and Additions
For these brown butter coconut chocolate chip cookies, I really like the addition of the dark chocolate! There’s already a lot of sweetness with the coconut, sugar, and brown sugar! I like to balance of the nutty brown butter and the slightly bitter notes of the dark chocolate! However, I have a few other options if you wanted to spice up these cookies!
Semi-Sweet Chocolate Chips – If you like things a bit sweeter (I’m right there with ya!), then feel free to add in semisweet chocolate chips instead of the dark chocolate! You could even add in milk chocolate or white chocolate chips as well! It’s really up to your level of sweetness!
Nutty Crunch – Add in some chopped almonds for a bit of extra crunch! Almonds, coconut and chocolate!? Talk about a delicious combination!
If you like the idea of more coconut cookies in your life, be sure to check out my recipe for Almond Joy Cookies here! They’re every bit as delicious as they look!
?*If you wanted to add extra coconut flavor into these cookies, you could add a drop or two of coconut extract! Just be careful you don’t add too much as coconut extract can be overpowering! Just a drop or two will be perfect!
Equipment Needed:
Rubber Spatula – Because this recipe used melted brown butter, you don’t need any fancy electric mixer to combine the ingredients! I like to use a rubber spatula to make sure I get the all the ingredients on the bottom and sides of the bowl incorporated! But you can also use a wooden spoon or whatever you prefer to mix your ingredients! You can also use a stand mixer with the paddle attachment if you really prefer!
Large bowl – I like to use a large bowl to mix everything together! You don’t want any cookies to be without coconut or dark chocolate pieces!
Cookie Sheet – Always great to use a large cookie sheet so the cookies can have a lot of room to spread out if they need it!
Cookie Scoop – I like to use a medium cookie scoop for these cookies, but you can also use a spoon or tablespoon to portion out your cookie dough! I would say a good cookie size would be about 3 tablespoon scoops of dough!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a bowl, add cooled brown butter, then add in sugar and brown sugar. Mix together, before adding in egg and vanilla extract.
Step 2. Add the dry ingredients to the wet ingredients and mix together.
Step 3: Then add in dark chocolate chunks and coconut flakes.
Step 4. Scoop cookie dough on a prepared baking sheet and bake for about 15 minutes or until golden brown!
Storage Instructions:
Store these cookies in an airtight container at room temperature for about 3-4 days! If you are going to freeze them, I recommend scooping out the cookie dough balls and letting them freeze first, before adding them to a freezer safe bag or container! This helps to portion out the cookie dough later!
When you’re ready to bake them, let them thaw at room temperature for about 30 minutes, then bake according to the recipe directions!
Helpful Tips and Tricks
I like to place some shredded coconut on top of the cookies before baking! You end up with delicious baked cookies and crunchy toasted coconut on top! It adds the perfect little crunch to the crispy edges and the chewy center of the cookie!
Be sure to add parchment paper to your baking sheet to prevent the cookies from sticking! I always use parchment paper when I’m baking because it prevents anything from sticking to the pan, including cakes, cookies, brownies, you name it! They even have pre-cut sheets of parchment paper you can buy at the store!
You’ll know the browned butter is ready when it turns a rich caramel color and the bubbling has stopped! Once the mixture starts to foam, I like to stir it every few seconds to make sure it doesn’t burn! The process is pretty easy and is ready in about 15 minutes! Be sure to let the mixture cool before you start adding in your ingredients! I love adding browned butter to any kind of cookie recipe because it adds such a warmth of flavor! Especially around fall time, browned butter and pumpkin is a total match made in cookie heaven!
I don’t recommend using a cookie rack for most of my cookie recipes, but especially this one! I like cookies that have soft, chewy centers and crispy edges! In order to get that, I like to under bake my cookies just slightly! Since the sheet pan is still pretty warm when it comes out of the oven, the cookies will still continue to set and cook! If you take them off the sheet pan and place them on a cooling rack, they could fall apart and not full set up! I like to just pull the cookies out of the oven and just let them cool on the baking sheet! Then you get crispy edges and a soft center!
These Browned Butter Coconut Dark Chocolate Cookies are some of my favorite cookie combinations to date! I love the flavor combination of the sweet crunchy coconut with the dark chocolate and the nutty browned butter! It’s a perfectly balanced cookie that has the right amount of texture and sweetness!
Cheers!
-Holly Michelle
Brown Butter Coconut Cookies
Equipment
- Cookie Scoop
- Baking Sheet
Ingredients
- 1 stick Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 cup Dark Chocolate
- 1/2 cup Coconut shredded
Instructions
- Add butter to a saucepan over medium heat. Let the butter melt stirring occasionally, about 5 minutes.1 stick Butter
- Then the butter will begin to foam, stir every 30 seconds. Make sure to break up the foam so you can see the butter changing colors. When the butter is a deep rich amber color, remove from heat and pour into a bowl. Let cool for about 5-7 minutes.
- In a large bowl, mix together butter, sugar, and brown sugar. Mix until everything is smooth and creamy.1/2 cup Sugar, 1/2 cup Brown Sugar packed
- Add in one egg, and vanilla extract. Mix together.1 Egg, 1 teaspoon Vanilla Extract
- Then, add in flour and baking powder. On a low speed, mix all the dry ingredients to the dough.1 1/2 cups Flour, 1/2 teaspoon Baking Powder
- Add in chocolate and coconut shreds. Mix everything together.1/2 cup Coconut, 1/2 cup Dark Chocolate
- Let dough chill for 30 minutes.
- Preheat oven to 350 degrees.
- Use a medium cookie scoop to scoop out the cookie dough and place on a parchment-lined baking sheet.
- Bake for about 12-14 minutes, the centers will still be slightly gooey.
- Let cool slightly, and enjoy!
