coconut brown butter cookies Recipes

coconut brown butter cookies

I realize that most people don’t go to the City Bakery or their green Birdbath outlets for coconut cookies. They come in droves to load up on the legendary chocolate chip cookies, pretzel croissants or even the alien-looking baker’s muffin. The coconut cookie — an almost monotone golden brown that resembles a million other cookies on earth — just doesn’t inspire the same kind of fervor. But I think it should. If you’re familiar with the place, you could probably have guessed that Maury Rubin, the owner/chief baker of the chain — he who bakes caramel, almonds and fresh cranberries together in a way that you will never want to go without again — wasn’t going to put just any coconut cookie in his bakery case. Yet, to actually bite into one is still astonishing: how did they get all of that butter in there? Or in short: goodbye boring macaroons, forever!

flaked coconut, you'll need a lot
this dough

As should be abundantly evident by now, I’m a bit obsessed with them, and finally decided in January that I was going to reverse engineer them or fail wildly trying. And oh, how wildly I failed, first auditioning a straightforward drop cookie with sweetened flaked coconut that was not even close. Then I decided to fiddle with all of my favorite baking vices: brown butter! sea salt! homemade vanilla extract! But I was still miles from the bakery case dream. And then, two weeks ago, I fell down the most wonderful internet rabbit hole, which began with these Blue Sky Bran Muffins, followed by a comment Patty which directed the curious to Maury Rubin demonstrating his Corn Muffins with Pear and Candied Ginger on Martha Stewart’s TV show, with an embedded video segment that I watched until the end, at which point my reward was revealed in the following 17 words: “After the break, I’ll be back with Maury to make a recipe for the perfect coconut cookie.”

browned butter, ready to chillbrowned butter, fully chilled

HIS COCONUT COOKIE? If I knew how to make gifs, here would be a 5-second reel of Cookie Monster appearing in a thought bubble above my head, me closing the laptop, grabbing my bag and walking out the door to the grocery store, recipe open on my phone. Four stores (stupid coconut chips) and three hours later, the very cookie I’ve pined for all of these years, that I’d failed at numerous times, came out of my oven and, lo, they were perfect.

flatten the cookies a bit

For about one hour. Here’s the thing: what’s amazing about this cookie is how simple it is. It has the same seven ingredients that form that backbone of most drop cookies — white and brown sugar, eggs, butter, flour, salt and baking soda — plus an absolutely staggering amount of dried coconut. And butter, but more on that later. But (and this is my sole City Bakery quibble) the “pinch of salt” isn’t close to enough for the massive amount of cookies, and I missed the sea salt flecks in my failed batches. I also had trouble forgetting what an incredible pairing brown butter and coconut are. And vanilla, well, it makes a virtual butterscotch of the crisp-chewy crumb.

city bakery's coconut cookies

And so I made two more batches, one Rubin’s way and one with brown butter, vanilla and more sea salt and all three “professional testers” (uh, babysitter, husband, preschooler) chose the brown butter version for you. I hope you find it as obsessively good as we do.

coconut brown butter cookies

Four years ago: Lamb Chops with Pistachio Tapenade
Five years ago: Pesto Potato Salad with Green Beans and Lemon Mint Granita
Six years ago: Jim Lahey’s Potato Pizza
Seven years ago: Black Bottomed Cupcakes

Coconut Brown Butter Cookies
Adapted from The City Bakery, via The Martha Stewart Show

Let me just get the obvious out of the way: these cookies contain a spectacular amount of butter. They also contain a spectacular amount of coconut. In fact, when you really look at it, there’s amazingly little flour or eggs for the amount of butter and coconut, and these four things are what make this cookie different from any other. They’re like a standard drop cookie (think: chocolate chip or oatmeal raisin) merged with a buttery, lacy florentine and they manage to have both the florentine’s golden crisp and crackle and the drop cookie’s faint chew. The browned butter, sea salt and vanilla extract are just the icing on the cake, but if you want to make them the original way, simply soften the butter, skip the water (necessary to make up for lost butter volume when it’s browned), vanilla and reduce the salt to a pinch.

Note: I halved the original recipe, which called for a full pound of butter and 8 cups of coconut; I just couldn’t.

Yield: 1 dozen (if you make the massive bakery size), about 2 dozen of a medium size (about 2T dough each; photos 6-8 here) or 4 dozen of a small size (1T each; top photo).

1 cup (2 sticks or 225 grams) unsalted butter
2 tablespoons water
1/2 cup plus 2 tablespoons (125 grams) granulated sugar
3/4 cup (145 grams) packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
1 teaspoon baking soda
Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
4 cups (240 grams) dried, unsweetened coconut chips (I used these)

In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Adding 2 tablespoons water should bring the butter amount back up to 1 cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.

Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.

Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake first tray of cookies; 1 tablespoon scoops will take 10 to 11 minutes; 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes; take the cookies out when they’re deeply golden all over. If cookies have not spread as much as you see above, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. (See note below for full explanation.) This should do the trick, but if it does not, repeat the same with your next batch. Once you’ve confirmed that you have the water level correct, bake remaining cookies.

Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

About the water: Browned butter is one of my favorite things to eat in cookies like things and least favorite things to write cookie recipes for, because when you brown the butter, water volume is lost, but not all types of butter contain the same amount of water. I find that for most standard American grocery store butters (I was using Trader Joe’s store brand here, but the equivalent would be any non-European style butter), 1 tablespoon of water per stick (1/2 cup) of butter is a sufficient replacement. However, should you find that your first batch of cookies is too thick, a little extra water is all you’ll need to get the texture right. It sounds scary, but I promise is as simple as can be. Holler at me in the comments if this doesn’t work for you and please note the kind of butter and how much water you used.

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300 comments on coconut brown butter cookies

  1. I can never get enough coconut…which makes me wonder if swapping out some of the butter for coconut oil might work?

  2. These look great. I don’t know where to find coconut chips where I live. Do you think I can just use shredded coconut?

    1. Re, shredded coconut — I believe that an equivalent weight of dried, unsweetened shredded coconut will also work. But I wouldn’t use sweetened coconut. This is already a pretty sweet cookie; that would tip it over the edge.

  3. oh my mother and mother in law would go mad for these! how do you think they would turn out with half coconut oil and half butter and coconut sugar? too much coconut? is that even possible?

  4. Ah, Bob’s Coconut Flakes- the secret to my coconut macaroons! Well, one of them. These cookies look fantastic, and seem to have been tailor made to my taste buds (need to get back to NYC asap).

    How many bags of the coconut flakes did you end up going through? 1.5-2? Thanks!

    1. Catherine — I am pretty sure I used just under one bag for 4 cups. The bags contain 340 grams so that sounds right too.

      (Please forgive the multiple comment responses, vs. the batched ones I usually do. I’m trying to wean myself of the habit, efficient as it may be, because we will hopefully soon move to threaded comments, and it will be very confusing when I’ve responded to, say, Lauren about fourteen other questions unrelated. Aye.)

  5. I grew up on my mom’s very similar coconut cookies in the ’60s, but she added fresh orange zest……..Heaven!

  6. Could you just add enough water to bring the browned butter volume back up to the one cup you started enough?

    1. Carrie — Yes, I wanted to recommend that. But I got nervous about the quality of some measuring cups. What if the 1 cup mark is off and someone added 4 tablespoons of water, way more than is needed? I’m probably a bit paranoid.

  7. Oh wow, these look delightfully crispy and wonderful! I’m well familiar with the quest/struggle to recreate something enjoyed in a restaurant or bakery, so I can imagine how pleased you are to have succeeded (and thank you thank you thank you for sharing your recipe success with all of us!)!

  8. Birdbath is right down the street from my office, which is dangerous. So dangerous. Their cookies are one of our office favorites for birthdays. If I could make them and bring them in… hero status!

    1. Buying coconut chips — I usually find them at health food stores, organic stores and sometimes well-stocked regular grocery stores. I bought these at Whole Foods, which sells two brands of coconut chips. If you live in NYC and use Fresh Direct, they sell them too.

  9. I have a picnic/potluck thingamajig to go to this weekend and was wondering what to make…Smitten Kitchen to the rescue again!!! Can’t wait to try these. I may even have all the ingredients already. Win-win! Made Nancy’s Salad last night for dinner to help use up the massive amount of lettuce our garden is being overrun with. Four out of five said it was a make again meal.

  10. Could you just use the browned butter in liquid form rather than waiting for it to solidify? I’m curious what might happen but don’t want to mess with a recipe you’ve taken serious efforts to perfect! Hmmm…. maybe I’ll do it both ways and compare. Oh, the sacrifices I’ll make in the name of a good cookie. ;)

  11. Just when I was celebrating getting bathing suit ready (courtesy of the flu), these come along to ruin everything. I suspect they’re worth it.

  12. After a life time of being somewhat against to more recently ambivalent about coconut, just THIS WEEK I’ve discovered I LOVE coconut. Coconut, lime chai seed pudding… coconut lime fizzy… Yummy! Gonna have to find time to make these cookies this weekend. And I’ll be sure to get them all to myself as my husband still is in the coconut haters camp. Though I’m sure I’ll get the side-eye from him for taking the time to bake something he’s not interested in. :)

  13. My husband loves coconut, I may have to break these out for Father’s Day! Or maybe just because. I didn’t realize the same person was also behind the caramel/almond/cranberry tart…I made that for Thanksgiving two years ago and it went over like gangbusters. I’ve also worked in your apple pie recipe from the cookbook and between those two the pumpkin pies don’t stand a chance.

    That’s a long winded way of saying that these are probably good and I will give them a whirl!

  14. These look incredible. I think brown butter makes everything better. I made brown butter chocolate chip cookies last week and they might have been the best thing I’ve ever made. Will have to make these to try to compare! I wonder if they’d be good with some chopped nuts for a little added crunch?

  15. I do not, repeat DO NOT, believe in making cookies. Love to eat them, but I refuse to spend the time futzing with dropping/rolling/etc cookies. I don’t understand where this stubborn streak comes from as it relates to cookies, because I spend time/effort on other foods. However, I have to make these. So, you’ve breached my cookie-making defenses with this recipe.

    1. Elizabeth — I can’t say without trying it; that said, there’s more coconut than flour, and recipes that hinge less on flour are often the ones that are more likely to work with a GF baking mix.

  16. omg, I have a bag of Bob’s coconut chips in the fridge that are waiting for the perfect recipe! I have to make these tonight. I have leftover buttermilk-brined chicken in the fridge for dinner, so I don’t have to spend time making dinner tonight. Long-time reader here, but only recently started to actually use your recipes (and cook in general, haha). Time to start exploring more of your recipes; everything I have made so far has been absolutely delicious! Thank-you!!!

  17. Hi Deb, this looks amazing! Thank you for sharing.

    Just want to know if these would be possible to make without a stand mixer?

    1. Meg — You can use an electric hand mixer if you have. If you don’t, it’s a bit trickier to whip the butter, but it can still be done with a whisk, and you probably want the butter a touch softer than you’d need for an electric mixer.

    1. Lisa — Coconut chips are a wider desiccated coconut. If you want to use a more finely shred dried, unsweetened coconut, I’d use the weight as an exchange.

  18. Yumm! These look and sound incredible. I love coconut and who doesn’t love cookies. Lately I’ve been playing around with natural sugar substitutes like monk fruit extract and coconut sap and coconut palm sugar. These are purportedly healthier than organic cane sugar or evaporated cane sugar and of course aspartame and other chemical sweeteners. I’ve not tried to bake with coconut sugars or monk fruit extract. I think I will give these a cookies a whirl and try the coconut sugar with this recipe. I will also sub coconut oil for the butter and gluten-free, wheat free flour for all purpose flour. I will definitely let you know how it turns out. By the way, I’m not vegan at all, jut having fun experimenting with other ingredients.

  19. As a coconut addict, I guarantee these will be coming out of my kitchen before the weekend is through! One safety note: you say to put the hot butter into a measuring cup and then add water. Shouldn’t the butter cool a bit before adding, otherwise it’ll splatter? Thanks Deb!

  20. I’m so impressed how dedicated you were to perfecting this cookie. Worth making it right there. I mean, I pretty much OWE it to you at this point, right? :)

  21. I have to admit that I am not the biggest fan of coconut… But Father’s Day is coming up, and a certain someone in my household adores coconut; I think these will be the perfect surprise for him.

    And I do like making browned butter. It makes the house smell like heaven. Brown two sticks of butter? Twist my arm. We just bought butter from a local creamery; I’ll be curious to know see what happens with the water volume.

  22. I’m allergic to coconut, so these are a no-go for me, but I love the idea of making the base with browned butter and going from there. The possibilities could really be fun here.

  23. these look like coconut heaven – would you say even better than your toasted coconut shortbread!?

    i feel your pain of visiting four stores for coconut chips. why aren’t they more common!? and un-sweetened coconut is the same! there needs to be all-coconut all the time store out there.

  24. Thank you for the browned butter tip at the end! I made your favorite chocolate chip cookies the other day, but browned the butter, and the dough was so dry and crumbly I had to bake them up blondie-style since scooping wasn’t even close to an option. Can’t wait to make these and also try again on a browned butter version of the best chocolate chip cookies ever.

  25. This recipe made me decide that I no longer care if I lose weight. I’m just fine the way I am, and how many more years do I have to enjoy cookies such as these? The only problem is that my husband doesn’t really like coconut. Oh, YES!! That’s not really a problem, is it?

  26. A chef whose recipes I have been following and making for over 30 years had this to say recently about Mrs. Wakefield’s Tollhouse Cookies “A key step in Mrs. Wakefield’s recipe is allowing the dough an overnight rest in the refrigerator. Omitting it will give you a tasty cookie, but it will lack depth of flavor due to less caramelization during baking. I’ve refrigerated the dough for 2 days, and the cookies tasted even richer. Supermarket refrigerated Toll House cookie dough may owe its popularity, at least in part, to this simple step.

    The Baking Wizard Says:

    1. Refrigerating cookie dough overnight allows sugars to dissolve completely resulting in increased caramelization during baking.

    2. What this recipe shows is how seemingly small changes—which by themselves may seem trivial—can produce radically different results. But it’s the cumulative effect of the changes that are important.”

    This chef won the James Beard award in 2003 for his cookbook Baking in America.

    I wonder what would happen with these coconut cookies if you allowed the dough to sit overnight in the refrigerator?

    Think I will try the recipe both ways when I can finally find some unsweetened coconut when I get to the big city again, sigh. Patience required here in the hinterlands.

    1. Wendy — I have read about resting dough and definitely do it with some other drop cookie recipes, the ones it improves. But part of the beauty of these is that it’s entirely not necessary here. It’s not the way they do it at the bakery and it’s not needed at home. I baked some off right away and some a day and two later from the fridge and it made no difference. If anything, the coconut gets softer/chewier, maybe not even in a good way.

  27. Oh Deb! I wish I had read all directions before running out to the store for the coconut. Now I am impatiently waiting for my brown butter to cool. Hint to those who follow- make the brown butter first,and while it’s cooling run out to the store for any needed ingredients. Good things ( like brownbutter coconut cookies) will come to those who wait.

  28. Living in Germany I would like to know if more or less water is needed when Using europeanstyle-butter…? I really would like to try These Cookies!

    1. If using European butter — Could you skip the water? It’s so hard for me to say because I didn’t audition them with it (I seriously cannot test these again for a bit; we are drowning in cookies!) but I think it can’t hurt to find out. If the first tray comes out puffy and doesn’t spread, you know to add a couple teaspoons of water and try again. Hope that helps.

  29. These look great. I love coconut. Will probably add a few drops of coconut essence along with the vanilla. Can’t wait to give these a whirl with the coconut chips that I purchased a while back from Fresh Market. The quantity is just right – I can’t continue to bake up a recipe that ends up with 90 or more cookies!

  30. I had a hard time finding coconut chips (flakes) this year. And then by chance, found them at my health food store! For anyone still looking, try there. And they sold it in bulk which was nice. Good luck! These cookies sound delicious and need to be made!!! :)

  31. thank you for linking to what coconut chips you use! when i was reading the recipe, i thought maybe it was a specialized chocolate chip-type thing, like peanut butter chips or mint chips.

  32. Hey Deb, I saw your comment above that using sweetened coconut would result in too much sugar in the cookies. But I was JUST looking for a recipe to use up some sweetened coconut in my pantry. What if I reduce the white and/or brown sugar in the recipe to balance the sugar in the coconut flakes?

    1. Megan — You can definitely try it, but I can’t say without seeing it/trying it if it would work. However, I am sure if your report back with your results/adjustments, other people would be thrilled to hear. I know the flaked sweet coconut is much easier to find.

  33. Mmmm. These look absolutely incredible! I’m imagining a drizzle of chocolate over top with a big ol glass of milk!!

    Thanks for sharing!

  34. This is like all of my favorite things in one cookie — I can’t wait to try them!

    Out of curiosity, what is the importance of re-solidifying the butter before mixing the batter? Does it change the texture of the cookie?

    1. Evangeline — Whipping air into the butter and sugar helps give the cookies lift. That said, I wasn’t a thorough enough recipe tester that I tested it just using the melted butter directly — I perhaps should have. That said, many times when cookies spread too much, it’s because the butter was too melted going in, not sure if that would be a problem here.

  35. i just made these. i used plugra, which i guess is considered a european-style butter. after browning, i still added the 2 tablespoons of water to make it a full cup. mine look exactly like the photos, in terms of spreading. the color on mine is slightly different (more uniformly brown). not sure why, but they are delicious! kind of like a ranger cookie, but with much more coconut. we buy our coconut flakes/chips at whole foods in the bulk section.

  36. If you have an Indian market near you, you can find large bags of coconut chips there. Way cheaper than Whole Foods.

  37. I bet the house smells wonderful too when these are baking/out of the oven! these actually look like a beautiful addition to a holiday basket or stacked in a cellophane bag, ala Ina Garten.
    I have to point out an amusing type-o, just because it made me smile. this post would have been perfect for talk like a pirate day! “…what an incredible pairing brown butter and coconut air.” :)

  38. Just waiting for the butter to solidify. Used salted butter, so omitted the salt. Only had sweetened coconut, so I will post an update on my untalented efforts. Wish me luck! PS The brown butter overflowed with each of the 2TBSP of water :/ Has anyone added nuts or mini choc chips?

  39. I just finished these…after my second try. The first time, the hot butter melted a hole in my plastic measuring cup. Umm duh, blonde moment! After a quick trip to the store for a GLASS measuring cup, these are baking up quite nicely. I added 2 tsp of water after the first batch came out a little thick, and now they are perfect. And really yummy!

  40. I think using the butter in a melted state would work, I use Alton Browns “Chewy” chocolate chip cookie recipe which uses melted butter. It also calls for bread flour, which of course contributes to the chewiness. Anyway, definitely worth a try, and next time I make chocolate chip cookies, I’m browning the butter first!

  41. These remind me of the Anzac cookies you can get in Australia which also contain equal amounts of coconut to flour however they also have the addition of oats. I am not familiar cooking with flakes but I am sure going to give these ago because your very buttery description of these have me craving coconut badly.

  42. If you are ever on the UWS, stop into the birdbath on Columbus Ave. We don’t always carry the coconut cookies though :( And that Martha Stewart video is priceless.

  43. I just made these cookies and they are the best thing I have ever eaten IN MY WHOLE LIFE. I stuck with your recipe. Life-altering.

  44. Oooohhhh!!!! Brown butter is my absolute favorite!!!!!!!! But I’ve never paired it with coconut and now I’m thinking why that idea never occurred to me ’cause these look DELICIOUS!!!!!!!!!! I soooooo need a massive batch of these stat!

  45. So good.

    I did not brown my butter. I forgot I was out if sugar – coconut sugar worked really well, I think. (They’re still hot, though, so not sure what cooled texture will be like)

    I used Jacobsen vanilla sea salt, but I think 1/2 tsp was a little too much. Maybe.

  46. Hey Deb – As a former professional artisan bakery “cookie-girl” (pre-kiddo) I have rarely met a cookie I didn’t like – or couldn’t tweak until I liked it… So, help me out here – This recipe looks and sounds amazing except for the fact that, (please forgive my blasphemy, I know I’m totally in the minority here) I hate coconut. Is there anything else you can think of that might go well with the chewy-brown-buttery goodness?

    1. KC — I have a buttery lacy cookie over here (with oats and white chocolate) that you might like. For some people, they puff, others, they flatten. You won’t care; they’re delicious.

  47. Oh, YES! These look delicious as always. The only problem I ever have with your amazing recipes is that I live alone (so sad, I know) and I can’t math my way into figuring out how to cook for just one, so I always end up with too much. Not a problem for cookies, haha, but for other things sometimes it’s a bit puzzling. Still, though, your stuff is amazing. :)

  48. These look absolutely amazing. After a period of neglecting cookies (got distracted by cake!), I made a batch of almond ones recently and they got me excited about cookies again. I will definitely be trying this recipe. Thanks for sharing!

  49. Hi Deb – What do you mean by ‘European butter’? I’m in the UK, would the ordinary supermarket butters here work as an equal substitute – they come in a block not sticks, but I have found that generally 8 oz weighed measure is equal to one cup or two sticks US. Or do you mean French butters like ‘President’ brand? I really want to try this recipe but don’t want to mess it up from the start! Thanks.

  50. AngAK brought up “talk like a pirate” day. When I told my son about it he replied “EVERY day is talk like a pirate day–arrghh!”

    I think I may have to make these cookies for our monthly birthday party at work. My husband is also in the no-coconut camp.

  51. I love the brown color. It came out perfect. I am using the same baking sheet with you. One of the best bakewares I recommend, especially for cookies.

  52. mmm! I love brown butter anything! I love the addition of coconut to these cookies to give it a special summer feel. Also, it doesn’t hurt to dream of the beach while I’m eating a cookie.

    xoxo
    Taylor

  53. YES. I love these. I also bulk ordered a certifiably insane amount of coconut flakes for making granola, and now realize that I am swimming in coconut, and need every excuse to use it up. Perfect for the picnic my friends and I have planned for this weekend.

  54. I wonder how using rice flour would work for the regular flour – want to make these for a friend that is gluten intolerant.

  55. I have friends and co-workers beg me to make cookies for them…almost daily. This is somewhat of a recent event. I have discovered that melting the butter before mixing it with the other ingredients helps make my cookies chewier! I was reading the comments and noted how many wrote about waiting for the butter to set. While I wouldn’t use it HOT, warm browned butter is, in my opinion GREAT to use. You should note, cookies made with melted butter shouldn’t be baked right away. I usually scoop out my cookies onto a cookie sheet and then place the sheet in the fridge for a few hours. If I am not going to bake right away, I put the now chilled scoops into a baggy and leave in the fridge until I am ready to bake. (This works great if some days you would kill for a fresh from the oven cookie but don’t want to bake the whole batch.)
    I can’t wait to try this recipe! Thanks for sharing.

  56. For those wanting to make great gluten free cookies, try “Cup-4-Cup”. Measures out the same as all purpose and has the best mouth feel of any gluten free mix that I have ever tried.

  57. Nooooooo! I just got to the bit where I put the cookies in the oven (truly, 3 heaped 2-inch scoops on the baking tray beside me) and I don’t know how long to cook them for. AAARRRRRGGGH! Help!

    I don’t even having a working oven light to watch without door opening.

    Halp!

    1. Lydia — I’ve never tried freshly grated coconut in a cookie, or here. I am sure it would be delicious but I’d be concerned about the added moisture, which could make these spread too thin or not get crisp.

  58. Hi Deb,

    I love just about ANYTHING that comes from City Bakery, but with a recent celiac diagnosis, will have to forgo my favorite treats until I can jerry-rig them as GF at home. :( However, reading this recipe, I wondered about using coconut flour as part of a GF flour blend? I’m not yet experienced enough with that to really figure it out, but flavor-wise, do you think it might be over the top? Or could it work? Thanks!

  59. Funny. I’ve never seen these at City Bakery or Birdbath and I’m a regular. I must only have eyes for those outrageously delicious chocolate chip cookies.
    Thank you for opening my eyes!
    I will be making these!

  60. Just a request regarding threaded comments— I hope all comments will still be searchable on each recipe page. On some sites (I don’t know if it’s the browser or certain platforms) minimized threads will not be picked up with ctrl-f page searches. I really love searching the comments for key words, eg searching “chocolate” here to see if anyone added it and how they fared. Thanks! :)

    1. MelissaBKB — That’s the plan! I agree, not being able to cntrl-F is annoying. We’re also going to keep the comments on a single page, as I prefer them. Otherwise it’s also impossible to find a key word.

  61. Just made these and they are REALLY good fresh out of oven. Haven’t tried them yet cooled. Used Bob’s Red Mill brand shredded coconut b/c couldn’t find the flakes at the market- used equal weight as Deb suggested in one of her comments. The cookies come out more uniform looking than the ones in Deb’s pictures, though I doubt the flavor is much different. (These almost look like oatmeal cookies in appearance.) When I first read the recipe I thought about adding mini-choc chips b/c I love Mounds and Almond Joy. But once I tasted the cookie, I realized chocolate would subtract from the flavor. They have an almost butterscotch/caramelized flavor due to the brown butter and salt which I think would be masked by chocolate. Didn’t need more than the original 2 tbsp water.

  62. The coconut cookies in those tins of Danish butter cookies we used to have in my childhood were always my favorite. This one looks even more amazing. Thnks!

  63. Deb,
    I am planning a trip to the store to buy the coconut chips. When i read this I immediately thought of your salted white chocolate oatmeal cookies which are my personal favorites. How do these compare?

  64. I used to make Browned Butter Cookies with Browned Butter Frosting at Christmas.. they were one of my Mom’s favorites, not mine though. She loves coconut I think I will have to surprise her with these!:)

  65. Wow! These are outstanding! My friends recently lost their son and I’ve been taking them meals. We’ve shared so many meals together I really wanted to take something different. This was the perfect recipe for them.
    Thanks Deb! Love your site!!
    Sher

  66. These are outstanding. I used a multigrain flour blend for the AP flour and I think that may have even enhanced the brown-butteryness. Thanks for an amazing recipe, Deb!

  67. See, I read too quickly through the directions and added water to the browned butter to bring the volume back to 1 cup. I was a quarter cup shy, so added 4T water, and honestly, the cookies looked almost exactly like the ones pictured. (I say almost because I couldn’t find the coconut chips so I used unsweetened shredded coconut instead – the whole bag from Bob’s Red Mill).

    Anyway, delicious. My 19-month-old has been saying “Cookie! Cookies!” all day, and when I ask her if Mommy can have a bite of a cookie (that she stole right out of my hand), she squishes up her face and says, “Noooo…” while shaking her head at me. Sigh. :)

  68. I just made these and they did not spread out at all … they are much more the consistency of macaroons, and not the thin, chewy-but-with-crispy-edges-perfection that I expect from the pictures. Details:

    -had to substitute some dark brown sugar because I ran out of light brown
    -used Bob’s Red Mill unsweetened shredded coconut because I couldn’t find coconut chips
    -added the extra 2 tsps of water after the first batch, and then even added a THIRD tsp of water after the second batch was still not spreading, and the cookies still did not obtain the appearance as pictured. They also did not get as golden brown.

    Tips? They were delicious, but I am desperately craving the cookie from the picture …

  69. I made these today and they were incredible. My 7 yo daughter has proclaimed them her favorite ever!! Thanks again for a great recipe!!

  70. I made these last night. They were super delicious, however I found them just slightly too buttery/greasy (for which I feel shameful to admit). Also, I ended up adding an extra half cup of flaked coconut because the batter seemed to be lacking it visibly (in hindsight, I’m sure I should have packed the coconut into the measuring cup more, or even better, used the scale instead). Next time I think I’ll cut the butter back by a few tablespoons (again, shameful, I know…), and bake at 325. For science.

    Thank you for these wonderful delights!

  71. Thank you for a wonderful and easy recipe.
    Just made them, The house smells amazing, and they are so tasty. Will make them again and again.

  72. When I make brown butter cookies, i brown the butter first, let it solidify then i take the measurement. I guess in the end i end up using more butter fats than you do. Never thought to add a bit of water to make up for water lost…

  73. Just made these cookies and they are fabulous. By accident, I came upon a way to make them even easier to make, I think.

    I decided to make this recipe last night at dinner time. I then realized I wouldn’t have time to bake them before my granddaughter’s bedtime so I browned the butter (while I was making our dinner) and refrigerated it. It was ready to go this morning when I had plenty of time to make the cookies with my grand-daughter. No waiting for it to cool/solidify at all.

    Thanks so much for a great new addition to my cookie file.

  74. RE: browned butter
    I have had great success making browned butter in the microwave. I use a tall, straight-sided glass measuring pitcher (from IKEA) and nuke on high for exactly 3 and a half minutes for one half-cup stick. I put a paper towel over the top to catch any splatters. Mess-free, worry-free browned butter! hope this helps some wary home cooks.

  75. Stopped for some coconut chips on the way out of town. ( fairway has several varieties).. Later looked at the Bob’s website. If you really love these cookies you can buy the coconut in 25 pound bags!! Thatsa lotta Cookies!

  76. Another great recipe, thankyou! To add to Catherine’s comment re amount of coconut: I filled a 4c measure, then weighed – it was only 150g. Weighing out another 90g to make up 240, I got it all into the 4c glass, but it was packed! I was thinking, wow, this is just too much coconut for the amount of batter, but it all mixed in just fine. They taste wonderful and look like the pictures, but the eating is hard work, the coconut flakes are tough to chew …. which got me thinking my flakes/chips were dried out; they are bordering on crispy instead of leathery. (They’re an organic product packaged by my grocery store.) Maybe this could account for the extra I needed to get the weighed amount, cuz being dry they’d weigh less… ? Could try steaming the flakes to soften, next time, or, just let the batter sit for a while to meld. Goes to show the endless variations from volume and weight differences!

    1. Re, coconut weights — When I get mixed weights, I default to the weigh listed per cup on the bag, which I did here as I figure that’s the weight they want you to use. With coconut chips, you’re going to get an especially wide range in weights because some will be crumbled small and a lot will fit in a cup and some will be large and will fill your with much less.

  77. I made these yesterday using some coconut flakes from the asian market, and they were a HUGE hit. Thank you for posting this recipe. They were the best cookies. My husband who usually only has one had 4. My boss had one, left for home, the came back from the parking lot to get one for the road. Irresistible for all.

  78. PS I did want add I weighed out the ingredients per your instructions, as the coconut and flour varied in weight verses measure.

  79. I just substituted the granulated and brown sugar with the same measurement of coconut palm sugar and Honeywell almond flour for AP flour and they turned out amazing. I was obsessed with City Bakery’s coconut cookies until I had to go gluten free and thanks to you, I’ve got them back!
    yum.

  80. Oh me of little faith. I used Challenge unsalted butter. When I poured it into the Pyrex glass measure I got an exact cup. I opted to not add the extra water, figuring since I got my full cup I was good to go. Wrong. The dough was fairly crumbly and I proceeded with my test sheet. They came out exactly as I had put them in, in perfect pucks. I added water to the remaining dough and the rest came out perfect. Thanks!!

  81. Just made them and followed your guidelines. Only thing I added was about a quarter cup of toasted Pecan pieces (tiny pieces usually used in cookies). I’m in Texas and Pecans are part of the Texas Hill Country. Mine spread as I think they should, but look a little flatter than your pictures however not much flatter. They are bursting with simply mouthwatering flavor. Thanks!

  82. Gluten free version-

    +1 egg white
    +1/2 tsp guar gum
    +1/4 cup gf flour (I use the trader joes brand)
    + 1/2 tsp psyllum powder (spelling?)
    Swapped coconut water for water

    Super yummy !!

  83. I just made them and they were super! I’d like to try them with the shredded coconut to see if there is a different!

    Thanks, Deb for the wonderful recipe!

  84. I just made them and like Audrey, used Challenge unsalted butter. I didn’t have a small Pyrex measuring cup so just used the metal 1 cup one I always use. My brown butter almost filled the cup, only had to add a teaspoon or so of water.

    I made small cookies, scant Tablespoon and flattened them out some with my fingers. Took about 11 minutes. Mine came out thin and a bit crispy, which is how I like cookies. Really not very sweet. I don’t like overly sweet things but this definitely is not too sweet. I’ll make them again, maybe with chopped pecans added, as Jack did.

  85. Thank you, Thank you for this amazing recipe. I converted it to Gluten Free and was successful! The instructions were most helpful. The first batch was great and the second batch, with the added water, was even better.

  86. Indeed, I’ve never tasted this before and i wonder how it will taste like. I would have to check it out as i always love to try new recipes but, i don’t know if i will be able to see it where i am and, i don’t know how to prepare it either.

    Any suggestion?

    Thanks a lot for sharing this with us.

    BTW: This is my first visit to your site and I’m loving it :).

  87. In the process of making these now. I made my brown butter yesterday and it foamed quite a bit, cooked for around 6 minutes, and turned nice and dark. But when measured, it was still at 1 cup, so I did not add any water. I hope that will turn out ok?

  88. They are in the oven right now, can’t wait! Bob’s Red Mill is so awesome, it was easy to find at the local grocery or at the Co-op here in my area. It’s gonna be a great Sunday!

  89. I made these with the sweetened shredded coconut because that’s all I could find at the store. I like to imagine everyone in town rushing to the store for the unsweetened version, and buying every last bag, as soon as this recipe was posted. The cookies are delicious!!! Even with sweetened coconut. We did not find them to be obnoxiously sweet. I used 1 T size scoops and they really spread during baking into thin, crispy, coconut yumminess. I would not hesitate to use the sweetened coconut again, though I’d like to try unsweetened just for curiosity’s sake. Some of you want to know about adding chocolate. My amateur opinion is that the cookies are too thin and delicate for adding chocolate chips to the batter. After baking, I melted some chocolate to drizzle over the top of a few cookies. Then my kids and I ate a whole bunch of them, both with chocolate and without. We liked them both ways but the sweetness level was a little too much with the added chocolate. I may be tempted to try again with bittersweet chocolate if and when I find unsweetened coconut. One more comment about using sweetened coconut: it weighs more than unsweetened, so I measured the 4 cup volume rather than the 240 grams.

  90. To Jenny K: I used the Bob’s Red Mill unsweetened flakes and used a scale and 240 grams came to less than 4 cups, about 3.5 if I remember correctly.

  91. Sounds like a delicious cookie.

    Was curious why you still use brown sugar as a separate kind of sugar. I hate it when my brown sugar used to clump together so I decided to stop buying it all together. Now when I want to use brown sugar in a recipe, I just add the right amount of molasses to white sugar — 1 TB molasses to 1 cup of white sugar, more for dark, less for light.

    After all, brown sugar is just white sugar with molasses in it.

    1. Topol — I have, in fact, been tempted to write recipes that way. (For example, I’ve gotten away from suggesting cake flour in recipes in the last couple years, when I can instead suggest regular flour + cornstarch.) However, not everyone keeps molasses around, and also, I suspect I’d get a lot of “I don’t like molasses, what else can I use?” comments and then the recipe really wouldn’t be the same.

  92. Just curious: If I use honey instead of sugar, how terribly will these turn out? (I’m on a no-refined-sugar kick–but clearly not a no-butter kick. One out of two ain’t bad, I guess.)

    1. Dagny — Not sure about honey. It doesn’t really work the same in recipes, but if you do try it, please let us know how it goes. It might helps others too. Thanks!

  93. Update from Comment 66:

    I tried these tonight, with sweetened coconut flakes. I used about half the sugar prescribed in the recipe (1/4 cup of white sugar, and a heaping 1/4 cup of brown). They turned out great! Not too sweet at all.

  94. I just made these cookies with no adjustments to the recipe, and they are amazing! The last tray–of course–turned out best of all. I rolled the dough portions in my hands to form real balls, then pressed them with the back of a spoon dipped in water. They are to die for!

  95. They turned out perfectly. I used imported Irish butter but still added in the same amount of water recommended. I added an additional 1/4th tsp of vanilla because I love an intense vanilla flavor.

    These were a huge hit. Everyone loved them. Crunchy chewy crisp and coconutty.

    Perfection.

  96. I knew based on the title that we were in for a great and the recipe did not disappoint. My butter seemed to take forever to brown (maybe 25 minutes) but it was so worth it. I couldn’t find unsweetened flaked coconut like that so I splurged on sweetened coconut chips. Pricey but delicious. I would make these again in a heartbeat.

  97. I’m a bit confused by this statement…
    “Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls”
    Would that be 1 ot 2 or more tablespoon balls?

  98. I’m totally considering skipping work to go home, cuddle the baby and make this cookies. It’s such a perfect cookie making day here in the Northeast. Suck it, Monday.

  99. Oh my gosh! So good! I used costco salted butter, added the 2 T of water. Mine were a little thicker than yours but I liked them that way. Not too salty using the salted butter. Wouldn’t sub sweetened coconut. Wow. Perfect as written.

  100. Just wanted to say that I used whole wheat flour because that’s all I had on hand and the cookies came out great. And also, now they’re totally a health food. Right? Next time I make them, I’ll use regular flour, but for now, we are all happy with how they turned out.

  101. If there is anything I despise is perfectly good butter that is browned on purpose (or accident for that matter!!) UGH!! Just nasty. My question is…can you make these cookies WITHOUT browning (and in my opinion, ruining) the butter? Thanks, Deb :)

  102. I adore butter. Love love love. But I actually think these might have too much butter. Can’t believe I’m saying that. Maybe it is because the browning process makes the flavor so pronounced? Still very tasty though. I might try without the brown butter step or reduce the butter slightly.

  103. I’m with “danielle a” where I brown the butter first and then take the measurement. I actually weigh it, which probably isn’t the best, but I’ve never had any issues. I’ve been wanting to do an ATK test with regular butter, browned butter with nothing extra, browned butter measured by weight, and browned butter measure by volume. One advantage I see to adding liquid to even up the amount is that you could theoretically add in some different liquids like alcohol or pomegranate molasses or etc…

  104. I’m looking forward to making these for father’s day- can you tell me how much salt to use if using Maldon Salt or Diamond Kosher Salt? I wasn’t sure if table salt would be the same in this case for some reason.

    1. Rupi — I used Morton; Diamond would make it slightly less salty but you’ll be fine. Table salt is not an exchange; it is saltier per spoonful; you should use half.

  105. I make these cookies, and they taste great, but mine came out several shades darker than what is pictured. Any ideas on how to fix that?

  106. I tried these cookies, and although I am notoriously awful at baking cookies, they came out well! I added 1 Tbsp water to my browned butter, but ended up needing more when my dough was still a bit crumbly. I am baking at high altitude, so that might have made a difference. I also over baked them a bit, so we are eating them over the sink to catch crumbs. I will definitely make them again! The browned butter/coconut are really amazing together, and a very easy cookie to make.

  107. I made these and they were just awful. :( I guess it was the browned butter that ruined these cookies. And no, I didn’t burn the butter. It was the same color as pictured in the recipe. Next time I’m trying these with just melted butter.

  108. My first batch just came out of the oven and they smell delicious. I doubt they will have time to cool before I start picking at one.

    One warning (because I learned the hard way), do not stir the water in the melted brown butter. Mine was sputtering so I stuck a spoon in it and it bubbled over the top of my measuring cup. Made a lovely mess and I had to brown another stick.

    Totally worth it though!

  109. Follow up…they’re so, so good. I smashed some dark chocolate chips in a few but I think I like them the original way best. I’ve eaten one of each just for comparison purposes of course.

  110. These cookies were delicious! I used the unsweetened coconut flakes from the bulk section of my grocery store and just measured out 4 cups. The browned butter made my house smell so good. Note, it is important to flatten them slightly prior to baking. I forgot on two of my cookie sheets and they weren’t cooked through. No big deal, I lightly flattened them at that point, put them back in for a few minutes, and they came out fine. Next time, I may try dipping them in chocolate (not that they need improving).

  111. Lovely cookies! Made them to bring to work and am sure they will go down well. Just wanted to say that I always get good results from you recipes and think this is because you give the wight measurements. I live in Canada but am from the U.K. And have never been able to work out why everything is in cups, wights are much more accurate and make for better results.

  112. I have made this recipe twice. The 1st time I measured the butter after I browned it. I didn’t add any water & the cookies came out crunchy not chewey. On the 2nd batch I still weighed the butter after I browned it & added 2 Tbsp of water. The cookies came out chewy like they were supposed to. The next time I will add 3 Tbsp of water as the batter seemed to dry out by the time I got to the last pan for baking(I live in a warm state). I will also be adding 1 or 2 Tbsps of pecan meal to the batter in place of some the flour. Was also wanting to know about putting unsweetened coco to the batter(1 Tbsp?). I know someone who loves chocolate & coconut together.

  113. Do you even make larger batches of brown butter and then freeze for future use? I think about doing this every time I make brown butter but have never tried it. Thanks. These cookies look amazing.

  114. Deb, you mention that thes fabulous cookies last about a week at room temperature–I made them three days ago, and they are wonderfully soft, chewey, altogether delectable! I’ve given some away but still have quite a few; I don’t think they’ll last a week, they are just too yummy. Next time, I’ll give more of them away because I can’t stop eating them. Awesome cookie!a

  115. Great recipe. I LOVE the rich brown butter flavor. I might add a couple of extra T. of flour, however. My cookies spread very flat. They didn’t look like yours, but tasted fabulous.

  116. Okay these? Did not last ten minutes after I set them out at the baby shower. Also, I made them because I’m not I wasn’t a big fan of coconut. I figured I wouldn’t eat them all before the baby shower. Only my shame stopped me. FYI I used shredded since FreshDirect didn’t have chips, and with the weight it worked fine – shredded was more like about 2 heaping cups. Oh. And I made them along with the lemon bars. Which I also thought was something of which I would not be a big fan. Two for two, Deb. My expanding waistline blames thanks you.

  117. I was in a hurry so I put the browned butter in a metal bowl and put that bowl in ice water. It only took a few minutes of stirring to solidify!

  118. Bought the book few days ago at last and I love it :)

    Having said that, coconut cookies:
    I live in Poland which means that sometimes I can’t get the same stuff many cooking sites ask for and I have to make allowances. But this time I seek experience, I use clarified butter for my baking (butter with no water content), can it be used for browning? Or is normal butter better for this?

  119. These cookies are fantastic! The browned butter really does add a lot. It’s totally worth the wait.
    Also for anyone who is wondering: In the middle of this recipe, I realized I only had I cup of unsweetened coconut and had to use 3 cups of sweetened coconut. For each cup of sweetened coconut I used, I decreased the sugar by 2 tablespoons. I am pleased with how this substitution worked – the cookies are not too sweet, just right!

  120. Absolutely divine! And I made mine gluten free and used our fresh duck eggs in mine. Might put a white chocolate chip in next time, thanks!

  121. Is there any chance you can put a photo up of what the butter looks like when it’s the right “nut brown” color? I think I made mine too dark, and realized that it would be hugely helpful to know when browned butter is sufficiently browned.

    1. Terri — The fourth photo shows the butter when it’s nut brown. If you’re browning it for the first time, go a shade lighter. I tend to take it over the edge a little but it will still darken as you’re removing it from the pan, so it can hurt to remove it a moment sooner.

  122. You know what, never mind, there are plenty of pictures already on the internet of browned butter – my second try turned out perfect and the cookies are baking right now. Thank you for the recipe!

  123. Am eating one as I’m writing this. These are extremely delicious cookies. My Whole Foods didn’t have the coconut chips, so I used unsweetened shredded and they turned out great. I weighed the coconut. I doubled the recipe, browned the butter and my measurement was almost spot on, but I went ahead and added the water. They turned out perfect from the first batch. No tweaking needed. I love everything about these. The texture is crisp and chewy at the same time. And the browned butter flavor is perfect. Great recipe!

  124. I subbed a little bit of coconut flour, used half coconut oil, half butter, not browned. I also used white sugar and “natural sugar”. They worked out well. After I had baked off a few sheets I added a little water, a little cocoa powder, and a little more sugar. OMG, even more amazing, if that’s possible.

  125. Hey Deb – Made these as directed with 365 brand unsalted butter from whole foods. Had to add about 2 tbsp butter to bring up to 1 cup. When I baked off the first 6 cookies, they were much flatter than yours and a little oily, but still with great flavor. I added in an additional 2 tbsp flour to the remaining dough and baked off again, increasing the baking time a bit too – much better, and less oily, but still flatter than yours. Next round, I might try not adding any water to the dough. BTW, I scaled the ingredients so it shouldn’t have been a measuring issue. Browned butter – so delicious, but such a pain in stuff like this :)

  126. These were so good. It was difficult taking them to the event for which I baked them because I wanted all of them to myself.

  127. I made these just the way you suggested and they were perfect (surprise, surprise). Nothing better than starting a Sunday by making brown butter – thanks!!

  128. Just made these as a treat for my grand daughter on her 17th birthday – cake following at a suitable time…..and Ohmigod! They are delicious. I just hope I don’t eat them all before I see her tomorrow.

  129. I made these as the dessert for our Game of Thrones finale viewing last night and they were gobbled up! We had a heavy Westeros-inspired dinner (pork wellington, mashed potatoes and green beans with a pan gravy) and the cookies did just the trick! They were sweet, but not too sweet and were nice after such a heavy dinner. Here’s to a great new season next year!

  130. I made these cookies over the weekend and did feel like I had to add a bit more water to it. I made the batter as instructed and used plain Land O Lakes unsalted butter with the additional 2 tablespoons of water. I baked 3 cookies as a test batch and noticed it was a bit thick or fluffy so i added what amounted to an additional 2 tablespoons of water and it thinned it out just enough to get them thinner with the crispy edges but still chewy in the middle. This was a test run and they were a success so I will be making them for a fish fry this weekend. Thank you for the recipe, Deb!

  131. I used half coconut chips and half shredded coconut because that’s what I happened to have. I sort of thought the batter wasn’t salty enough so I sprinkled some sea salt on top before I baked them. They are *divine.* next time I make these I might use almond flour instead of white flour because hey – why the heck not?

    I also used the cookies with vanilla ice cream for ice cream sandwiches. Try it and thank me later.

  132. I’m not a coconut fan, but my husband is, and I just made a batch of these for him to take to work. Just out of curiousity, I baked a few without the coconut to see what would happen. Oh. My. Lanta. I’ve paused just enough to make a cup of chai, and I’m sitting down to blow my diet the second I post this comment.

  133. 3rd tray is in the oven now. They smell and look gorgeous. I am a little concerned, thought, as they are a bit oily on the bottoms… I’m hoping the oil dissipates once fully cooled or possibly refrigerated.

  134. Brown butter + coconut??? I’m so excited! It took me a few tries to find coconut chips in my city, but I finally found a **1kg** bag of coconut chips at a health food store for $6.99!!!

  135. last batch is in the oven at i type. I am very please with how these cookies turned out.
    Placing browned melted butter in the mixing bowl and then placing mixing bowl in the frig speeds up cooling process…check on it in 1/2 and scrap down the sides.
    i love to play with recipes….variations on a theme. this time i added a handful of honey roasted slice almonds from Trader Joe’s and some mini chocolate bits ..worked well …next time around and there will be a next time i will add little bits of pineapple.

  136. My DH, like yours, always suggests adding chocolate chips to most anything (pancakes, scones). When we did that here (about 1/3 cup) they tasted like those addictive Girl Scout cookies (can’t remember the name)! Or like a chocolate-drizzled macaroon. Delicious. Thank you!

  137. I just made these using 1/2 coconut oil and 1/2 brown butter (combined and cooled together – eliminated the need for the water) and they turned out lovely! Perhaps a bit crispier around the edges then they appear, but SO good.
    Thanks :)

  138. These are to DIE FOR! I made them for a cookie tray I was bringing to a graduation party and they were the FIRST cookie to go. Everyone was completely enamored by them and had to know all about them. They were lovely in every sense of the word.

    I made the first batch exactly as written and baked them using a Silpat but I found they spread out a little more than I preferred so I decided to refrigerate the dough overnight and then cook them on parchment lined cookie sheets instead and they turned out exactly as I wanted them – perfect disc shapes and just “puffy” enough but not too much and they were FABULOUS!

    Thank you, thank you, thank you for giving me another recipe to add to my cookie repertoire!

  139. I’m based in the UK and made these with supermarket own brand (Sainsbury’s) unsalted butter. I add a the 2tbsps after melting the butter and did a test batch which came out just right so I didn’t need to add any more water.

    Thanks so much Deb for another perfect recipe with helpful and thorough instructions. I’m a huge fan of the popcorn cookies in your book and your salted oat and white chocolate cookies too!

  140. I’m very excited to make these. Since moving out of NYC I’ve so missed the deliciousness at the City Bakery – and really miss the adorable old Birdbath in the West Village. Am about to make these but wondered – had the thought – if you ever tried making using coconut butter/oil instead of the butter?

  141. I just made these–they were quite a hit! With Land O’ Lakes unsalted butter I had to add at least 2 TB of water to make a cup of the brown butter part. I didn’t have light brown sugar on had but dark brown worked fine–I decreased the brown sugar a bit and added to the white sugar a bit (nothing precise). I made half a batch first as the recipe described, and then decided a semi sweet chocolate chips would make them even better!

  142. So I made them – sans brown butter – and they came out pretty greasy in texture and mouth feel. But great flavor though. I chilled the batter overnight so wondering if that messed anything up? Oh and I used the pound of butter and 8 cups of coconut you couldn’t cause there was a block party so had to make a ton. Nonetheless the cookies were a huge hit and pretty much gone the minute I set them down on the table. ;)

  143. I went the lazy, just softened non-brown butter route and was pleased. I almost want to add more sea salt (but that could be my own salt addiction). My Whole Foods has this brand of coconut and it works well (http://www.iherb.com/Edward-Sons-Organic-Coconut-Flakes-Unsweetened-7-oz-200-g/32715). This cookie is butterylicious and not for those who want non-greasy fingers. Now pondering uses for my extra flaked coconut (like using in the granola recipe from your cookbook). Thanks for the recipe!

  144. Ok. I made these exactly as the recipe stated. I ended up with brown butter/coconut pancakes. Delicious brown butter/coconut chewy pancakes.:). Methinks I need to up the volume of flour by at least 1/4 cup. Perhaps, since I live in a very tropical climate (Caribbean coast of Mexico), my flour has a higher moisture content. Experiment, experiment.

  145. We’ve tried it now with both coconut flakes and unsweetened shredded coconut (measured by volume, will try weight sometime). I actually prefer the more uniform texture from the shredded coconut, but it tends to be puffy instead of thin and crispy. It’s still more crunchy than chewy, but it doesn’t caramelize as much.

  146. I woke up early today to brown some butter before I go to school. I used a whole square of unsalted Kerrygold Irish butter (227 grams). It came out to exactly 1 cup after I browned it, but I added the water anyway. It’s chilling right now, I’ll report back with my cookie results!

  147. So delicious! I used Trader Joe’s unsalted butter and found that topping up with water to reach one cup produced a lovely spread in the oven. I fit about nine of the 1 TBspoon sized cookies on each sheet and especially enjoyed how the hot spots in my oven yielded cookies to sample at slightly varying levels of brownness! I think I favor the browner cookies for their crispness although after a couple days in the tin they are more or less equally chewy and utterly wonderful with breakfast coffee!

    Thank you for including the note about saving the dough–I ran out of patience having used about half the dough & am happy to know that I can easily bake up a fresh batch when so moved (prob very soon!).

  148. Ooh forgot to mention: I’d measured coconut flakes from a bulk bin by volume & when I weighed them at home came up about 40 g short of the specified weight. This did not seem to have any adverse effects so I may stick with the volume measure next time.

  149. Forgot who asked about making these GF, but YES! I make them GF, and, talk about overkill, I use a mix of sweet white rice flour & coconut flour in place of the ap flour and they come out divine-ly. I also up the amount of vanilla to 2 tsp.
    Mmmmmm!

  150. I prefer my coconut toasted. Would that work here or do you think it would just get too much color/burn?

  151. Hey Deb!! I never comment on here ’cause you have such an influx of feedback, but I had to share this…
    There is a traditional Belizean coconut candy called cotobrute which is fresh cubed coconut cooked in condensed milk and caramelized sugar with a ground ginger added. My boyfriend is from Belize and I wanted to take this recipe and make it a sort of “Cotobrute cookie.”
    I swapped out all brown sugar for the white, added a quarter teaspoon of caramel coloring from Belize, and added a tablespoon of ground ginger.
    They’re perfect. Evocative of the candy with a tropical warmth from the ginger.

  152. Ha! I just made these – a double batch – and realized I used the wrong coconut! I had sweetened, shredded coconut, but only 6 cups so I added 2 cups of oats (I’ve seen other recipes that use oats with the coconuts). The cookies are delicious, but there is a weird chemical taste to it, I’m guessing the preservatives in the sweetened coconut? Just as I was tasting them I wondered how they would be with the coconut I prefer to use (the unsweetened version), and now I can’t wait to make them again the right way (though I might add the oats again – they were wonderful with them!).

  153. I have 10 kids so I tripled the recipe. :). Turned out picture perfect! However, I only doubled the browned butter, and used 1 cup coconut oil. I also only doubled the coconut flakes (which I found at Menards!!!!) and added 2 cups oatmeal. Great way to make them a little healthier and stretch a little farther. Even the non-coconut lovers LOVED them.

  154. I’m in the kitchen about to make these for the third time and have a couple of notes for those of you crazy people like me who read the comments before baking. Firstly, if you live in NYC or anywhere with Indian groceries, you can find incredibly inexpensive dried coconut. I’m noticing the now empty bag of coconut flakes I bought at one store in Jackson Heights was only $2.49 for a whole pound! Secondly, these were fantastic the second time I baked them using shredded dried unsweetened coconut instead of flaked since I had run out. I used the same weight. They came out with a very different look, perfectly round and evenly flat, almost not home baked looking but still got great reviews from party goers at a potluck. Still totally coconutty, crisp and buttery. I’m now making them to send in care packages through the mail since I think they’ll hold up. Left overs will go in the freezer, where they bake up from really well. This is a keeper of a recipe for me, as if you couldn’t tell.

  155. I’m baking these cookies right now and just wanted to know if the consistency of the baked cookie is supposed to be chewy and crispy around the edges. As if the coconut is barely being held together by the other ingredients and the lovely brown butter. They are amazing, but very coconuty. Just making sure I’m doing it right.

    1. Susan — I’d say that’s about right, leaning towards being more crispy all over as they cool. It should taste very buttery. The coconut is prominent because there’s not much else going on (besides the aforementioned buttah). Hope that helps.

  156. Deb, OMG these are the very best!! Made my first batch on 7/21 and have my 4th batch in the oven as I write this. Everyone I have served them to raves about them and I just can’t seem to get enough of them. Found the coconut chips in bulk so they are quite reasonable. Thank you for this fabulous recipe. My new favorite cookies.

  157. I’m curious about why you choose baking soda over powder. I don’t see any acids in the list of ingredients that would activate the soda. What am I missing?

    1. Thomas — I was a terrible science student in college, but I suspect that the slightly acidic ph of the sugars is sufficient to activate the baking soda. (Which does indeed activate here, as the cookies are puffed and brown.)

  158. I always bake something for my boyfriend as part of his Christmas/Birthday present (his birthday is on the 22nd, so I always try to do something extra). He looooooooves coconut, so I can’t wait to make these for him this year. He’s gonna go nuts!

    Speaking of nuts, what do you think about adding some toasted macadamia nuts? Would it throw off the texture/make them too crunchy?

  159. Hi Deb,

    I made these cookies today and while they tasted delicious (and filled my house with the amazing scent of browned butter and coconut, two of my favorite things!), they turned out very flat and oily. Can you help a girl out? I would love to turn out cookies of similar thickness as the ones in the pictures above, as I’m more of a thick and chewy cookie kind of girl than thin and crispy. Mahalo!

    Kristin

  160. These are so delicious! I mixed in chocolate chips and pressed some of the batter into a 9×9 and the resulting blondies had crispy edges and chewy centers–so good. Thank you, Deb!

  161. I’ve made these twice now. Both with and without the browned butter and I can honestly say that while the browned butter takes them over the edge, no matter how you do it, these are some of the best cookies out there. One of the best things I’ve ever baked.

  162. I just made these for the first time. The flavors are fabulous, but the unsweetened coconut seems to make them a bit on the dry side. Is this normal? I used Bob’s Red Mill. Thanks!

    1. Margaret — What kind of coconut did you use — those big chips or something smaller? I never found it to be dry but the cookie isn’t moist either — texture is more buttery, crisp and almost chewy-caramelized in parts. Maybe we just perceived it differently?

  163. Wow these are fabulous. Had it bookmarked since this summer and finally got around to making them. Added the 2T water and then an extra T because dough seemed crumbly although not dry. Used unsweetened shredded coconut. Cookies did spread more than I thought they would so making the 2nd tray a little smaller. I let the butter chill overnight and it was hard to beat with my hand held. Maybe should have left it out for awhile. Hope they don’t get hard because they are on the thin side, but I’m sure they won’t last long around here. Thanks for the recipe(s)!

  164. I am making these cookies today. I ADORE coconut and browned butter. I did shed a tear or two though when I cooked my brown butter and then poured it into the measuring cup to have it foam over and overflow ALL OVER THE FLOOR! Half a cup of that delicious butter was gone! Re-did just a half cup of the butter to make the full brown butter and hoping for no more catastrophes! Thank you so much for this recipe. I’m so excited!!

  165. Hi Deb, my kitchen is smelling like brown butter now, heaven! Just need to ask you: Do you PACK the coconut when measuring it or is it more loose in the 4 cups?

    THANK YOU for letting me know as I would imagine this would change the result significantly!

  166. Somebody asked if you could just use the butter soft w/o resolidifying it. You said to try it and report back. Not sure if this counts, but as it was cooling I would stir it w/a spoon to keep the solids from settling and I finally used it when it was @ the consistency of caramel. The cookies came out kind of tough but I guess that’s what you mean by “chewy”. I could not find the flakes and used regular grated coconut and substituted by volume not weight and that may have had something to do with the toughness. And BTW don’t pour the browned butter in a plastic measuring cup. Yes, it melted and I had to do a second batch of butter, LOL. It sounds like a comedy of errors but the cookies came out great and will definitely be made again.

  167. I’ve made these cookies 3 or 4 times and just realized that I haven’t exactly been making them correctly. I’ve been using unsweetened shredded coconut instead of coconut flakes because that’s what I had the first time I made them. That’s not where I’m “messing up” though. I hadn’t realized that I should be changing the measurement for the shredded, and was using a full 4 cups of shredded coconut for these cookies. They are packed with coconut and delicious. I seriously can’t stop eating them and I don’t feel that guilty about it because they’re mostly just coconut, right ;) I follow everything else in the recipe. So, if anyone wants even more coconut flavor, you can up the coconut content and still come out with delicious cookies. Note that you do have to form them a bit when you’re putting them on the cookie sheet as the dough is a little crumbly. One of these days I’ll have to try it with coconut flakes.

  168. i have looked at this recipe for the longest time. well here in northern vermont its been really cold and perfect days for baking.
    i made the cookies but substituted the flour for almond flour.
    this has to be one of the most perfect cookies i have ever tasted.

  169. flakey coconut is often available at your local Winners/homesense (Canadian) – In the US it would be a store like Marshalls = they often have odd stuff you cant
    find in the supermarket.

  170. I found your page while surfing for recipes using coconut flakes and love the look/sound of these cookies! I’m curious though, is browned butter similar to ghee? I made my first batch of ghee last weekend and it’s a wonderful, nutty caramel flavour and looks like the picture you show above. Though I strained out the browned bits from mine :) Do you think my home made ghee would work in place of the browned butter in this recipe?

  171. You know, I haven’t worked much with ghee, but I know that it’s clarified butter. The milk solids have been removed. In brown butter, they’re what provide the delicious flavor. So, they’re not the same exactly. I would personally choose browned butter over ghee in these in a heartbeat, because it’s all about the flavor.

  172. I made these yesterday since my boyfriend just adores coconut everything and has been working long hours. My lord are they delicious! Crispy, coconuty outsid and chewy inside. Plus they are a cinch to make! Thanks Deb, I love everything you make and have gifted your cookbook many times.

  173. I just made these and immediately ate two. I love browned butter and coconut but my cookies spread out as flat as a pancake so they sure don’t look very impressive. Any tips on how to avoid this in the future?

  174. Much like a song that worms it’s way through your brain, these cookies taunted me. Try as I might, I could not fight it! I got off my duff and made these dangerously delicious cookies (again). Thank you for the recipe … that is until I am once again taken hostage by the siren song of brown butter and coconut…

  175. I had to special order the coconut flakes, but it was so worth it! I ended up in a time crunch, so I followed the directions without browning the butter, and the cookies were chewy with crisp edges and packed with coconut flavor. Next time I’ll definitely make the version with browned butter. I think I’ll also try it using the Cook’s Illustrated method of using the browned butter in its melted form. This recipe is a true keeper!

  176. These were so so good. I realized halfway through I was 100 grams short of the coconut flakes the recipe required and so I subbed 100 grams of rolled oats and the cookies were PERFECT. I might make that mistake again next time because I don’t know how a cookie could be any better. Thank you!

  177. I added about a shot of dark rum. These cookies came out amazing. I love that they are not floury. They are more like a sticky chewy sugar crust.

  178. Deb, what do you think about making these and dipping them in or drizzling them with very dark chocolate? Too much? Is that a thing? And if it’s not a thing, what kind of chocolate would you use?

  179. I really don’t like coconut at all, but my husband loves it. I decided to make these given the rave reviews and the brown butter. I had completed the batter when my husband mentioned he didn’t like coconut cookies???
    I baked them anyway, figuring he would probably like them…oh holy tastebuds! These are just so wonderful. I love the chewiness and the crispy edges. I only had sweetened shredded coconut, left over from the Twinkie cake cum Snoball cake I made for my husband’s birthday…weighed out the same amount in grams as the “chips” called for…still not two sweet and so delicious! Thank you for this really great recipe!

  180. These are ahhhhh-mazing! Hunting for Christmas cookie recipes and found this in your archives. My kids know you as “my friend Deb” and mock me because I call you that, though we’ve never met. Your recipes have saved the meal more than once, and your writing reminds me of the delight in cooking. My son tried these and knew they were your recipe!
    Thanks so much!
    PS- Pleeeeeeeeze come to FL on your next book tour<3

  181. Two words- Plu-gra. Salted Plugra, 8 oz, browns so beautifully. Could eat it raw. (And I do.) And it is exactly one cup. No water adjustment required. I also found that they hold their shape better with parchment than silpat, used both this batch. Dee-liscious! (Also 2 words.)

  182. This was my first foray into the world of brown butter. The lovely deliciousness was so worth all my time & patience. Pulgra butter, Bob’s Red Mill flaked coconut, and flaky sea salt. Wonderful, wonderful layers of flavor!

  183. OMG Just made these. They are to die for. This will become part of my “must bake” cookies for the Christmas Season. Thank-you very much!

  184. Thank you for this fantastic recipe! They came out truly and utterly amazing. These cookies are a heavenly burst of sweet, nutty, salty and coconut. I savored every morsel. I drizzled mine with a little melted dark chocolate to up the ante even more, and will be giving them away for a cookie exchange. This may be best cookie I’ve ever had.

  185. I made these tonight and I am amazed at how delicious these cookies are! I have celiac disease so cookies and other baked goods became a thing of the past when I was diagnosed. I used gluten free flour (Cup-4-Cup brand – awesome!!) and not only were the cookies perfect, my family had no idea they were gluten free. I made enough to bring to the family Christmas Eve dinner. I can’t wait to hear the raves when everyone tries them! Thanks, Deb! This one is a keeper!

  186. Thank you so much for this recipe and for your detailed instructions.
    You should know that my “I’ll only eat it if it has chocolate in it” family members actually tried and really enjoyed this cookie, as did an entire Youth group at my church. The cookies turned out buttery and perfectly chewy and crispy (that’s a combination I never thought would be possible).
    I really appreciate the time, effort, and honesty you put in your posts. Thank you!

  187. Deb,

    I am new to using dried unsweetened coconut flakes. I bought the Bob’s red mill, but am not certain if I need to rehydrate the flakes before using them in this recipe. Can someone clarify? Thanks. :)

  188. I made these delicious cookies yesterday. Followed recipe exactly except used unsweetened shredded coconut (Costco) but next time will either sub salted butter or increase kosher salt to 1 tsp and also increase vanilla to 1 tsp. Made 40 using 1 Tbl scoop – baked for 10 minutes.

  189. I made these today – SOOO good. I made 1/2 a recipe, 1 T (15 g per cookie), and made 20. I agree with Kim’s comment of a little more salt and vanilla. Thanks!

  190. Thank you so much for listing ingredients in grams also since I had to combine finely shredded and flaked coconut I tried to make brown butter in the microwave in an 8 cup glass Pyrex. I won’t repeat that. It was popping and splattering. I then covered it with wax paper and a wooden spoon. it burnt part of the spoon; [I was able to scrub the burn part away.] Most of the milk solids were a strange shape – unlike what I’m used to so I poured most of the browned butter into another measuring cup, and tossed the funny-looking, weird textured milk solids, ending up with 6 ounces & adding 2 ounces of water. I used a medium Oxo cookie scoop for the first batch and the cookies were quite large. I defaulted to a T. measuring spoon for the rest and they still came out plenty large as compared to my typical cookie size with other recipes. I’m not sure I loved the coconut flakes and would probably use all finely shredded coconut next time. [both kinds purchased from Whole Foods bulk section.]They definitely spread while baking as I learned when the batch after the trial one had a few pairs of connected cookies. I’m thinking there were at least 30 cookies. I forgot to count before sending my daughter home with a canister-full. btw, dinner started with cookies tonight. A recipe to save, share, and remake.

  191. I made these cookies a couple of years ago and I didn’t write a review. I remember these well. THEY ARE DELICIOUS. I am belatedly thanking you for a cookie that may have sealed my reputation as a baker to my Sunday School class. They are special, they are unique and they taste so good. I need to find a less pricey source of coconut chips so that I can make them more often.

  192. These spread like craaaazy in the oven and I ended up with cookie pancakes the first go. Chilled the dough for 2 hours and made much smaller scoops and that turned out better.

  193. I used Central Market (HEB) brand unsalted European style butter and added 3T of water to bring it back to about a cup. They turned out perfect and delicious. Maybe my favorite cookie ever.

  194. Saw Martha Stewart make coconut cookies on “Martha Bakes” and searched for the recipe. When I saw Deb had tweaked the original, I knew I had to try it. OMG! I had never made cookies with browned butter before (WHAT! How could I not have?). These were amazing! I made the recipe as written, using weighed measurements (my fav!), in the small size. Yielded 3 1/2 doz cookies. We still have some left and at 5 days old, stored at room temp in an airtight container, they’re still great.

  195. I’ve made this multiple times, and everyone should too! (Loving the redesign btw, and especially the newly partitioned comments section – it’s everything I dreamed for in a food site, not least one as popular and heavily trafficked as SK! Thank you for your hard work!)

    I’m a weird person for whom making cakes–and now pies, thanks to SK’s foolproof crust tutorial–is less daunting than making cookies (the scooping, watching the timer for each batch, the more scooping and timing!). That said, this is one of these rare cookie recipes that makes me dig out my sheet pans and parchment and deal with the tedium. I especially love letting different batches brown to different degrees, so even the timing aspect doesn’t feel as annoying to me. I personally favor the toasty brown crisp batches, but some favor the chewier paler ones. Each to their own, hooray!