"Kayle make cookies."
"Kayle I don't like coconut, can't you make something using pineapple--"
NO! NO PINEAPPLE! I WILL USE COCONUT AND YOU WILL ALL LOVE IT!
And they did. So there..
Sorry about my little re-enactment of the convos that led to these cookies. I felt like you should've been there with me. Anyway, as you can see I was tasked to make a tropical cookie and I chose to use coconut because...well...I love coconut and have a bunch of it right now. So I decided to use this base recipe but really punch it up by adding browned butter (of course) and just-more toasted coconut and toffee. Because...yum. And there's still oats in there 'cuz they add awesome chewiness to the texture.
For the record, many of my family members who insisted they didn't like coconut loved these. (They also said they weren't very coconut-y and I was like "uhhh yes they are. You're a crazy person.") They are very chewy yet crunchy and the toffee and coconut....mmm! A couple people said the flavors reminded them of a Samoa....and....yeah....that's awesome. I wish I still had some left over because I know my friend Carla (of the Chocolate Moosey) would totally love them and today she and I are having a HANG OUT DAY! We're spending the day out and about in Cleveland (since I visited her in Pittsburgh last) and pretty much eating all the food. If you want to follow our adventures I'm sure we'll be posting to our instagrams so check out @kayleblogna and @chocolatemoosey.
Brown Butter Toasted Coconut & Toffee Cookies
Slightly adapted from Coconut Toffee Oatmeal Chocolate Chip Cookies
Makes approx. 33 cookies, varies depending on size.
- 1/2 cup unsalted butter, browned
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 tsp. baking soda
- dash of salt
- 1/2 cup toasted coconut (I love these toasted coconut "sprinkelz")
- 1 cup all purpose flour
- 1 cup rolled oats
- 8 oz. package (approx. 1 heaping cup) toffee bits
- Preheat oven to 350 degrees.
- To brown the butter: In a (preferably light colored) saucepan melt butter over medium heat, whisking constantly, as it foams and bubbles and then little brown bits form and it turns amber (this will take a few minutes.) Immediately pour into a large, heatproof, bowl.
- Add sugars to the browned butter and beat together (using a stand or hand mixer) for about 1 minute, until very well combined. Let sit for 5 minutes.
- Mix in the egg, then slowly stir in the vanilla, baking soda, salt, flour, and oats.
- Fold in (may need to use hands) toffee and coconut.
- Chill cookie dough for at least 30 minutes, and keep cold (keep refrigerated in between baking batches).
- Drop cookie dough mounds (I used a small-medium cookie scoop) onto a greased, or parchment or silpat lined baking sheet. Bake cookies 11-13 minutes, until beginning to brown around the edges.
- Allow cookies to cool on baking sheet for about 5 minutes, until they are firm enough to transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 7 days. Enjoy!
So full of sweet hearty goodness!