Monday, September 21, 2015

Brown Butter Toasted Coconut & Toffee Cookies

Brown Butter Toasted Coconut & Toffee Cookies
"Kayle make a dessert for Hawaii-an themed Sunday at Grandma's."
"Kayle make cookies."
"Kayle I don't like coconut, can't you make something using pineapple--"


And they did. So there..
Brown Butter Toasted Coconut & Toffee Cookies

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.
Brown Butter Toasted Coconut & Toffee Cookies
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

Brown Butter Toasted Coconut & Toffee 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!
Brown Butter Toasted Coconut & Toffee Cookies
So full of sweet hearty goodness!


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