BROWN BUTTER CINNAMON COCONUT COOKIES

Brown Butter Cinnamon Coconut Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 10

1 1/4 cup(s) all purpose flour
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 tablespoon(s) ground cinnamon
1/2 cup(s) unsalted butter, browned and then cooled until softened, not melted
3/4 cup(s) brown sugar, packed
1/4 cup(s) granulated sugar
1 - egg
1 teaspoon(s) vanilla extract
1 cup(s) shredded coconut

Steps:

If toasting the coconut, do so using whichever method you prefer. To brown the butter: Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately pour into a large bowl and then place in the refrigerator. It will take about 1 hour for the butter to reach a soft, but not melted, consistency. In a medium bowl whisk together the flour, baking soda, salt, and cinnamon. When the browned butter has reached the right consistency, add the brown and granulated sugars to the large bowl and beat together for 2-3 minutes until creamy. Beat egg and vanilla into the butter/sugar mixture. Gradually beat the dry ingredients into the rest, forming a thick dough.
Gently stir (or use hands if needed) the coconut into the dough. Refrigerate dough until cold, for about an hour. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper or silpat (you'll need either 2 cookie sheets or use 1 sheet and bake in 2 batches:which is what I did).
Roll chilled dough into 1-2 inch balls (mine were the sizes of ping pong balls) and place about 3 inches apart on cookie sheet(s). If desired, you can freeze the balls for 15 minutes prior to baking. Bake 10-12 minutes, until the edges are set. Let sit on the sheet for a few minutes before transferring to a cooling rack.