Brown Butter Coconut Pecan Cookies
I'd like to introduce you to my new favorite cookie: brown butter coconut pecan cookies! These cookies are perfectly chewy with slightly crisp edges and a balanced combination of coconut and pecan.
Equipment
- Kitchen Scale
- Stand Mixer
- Baking sheets
- Parchment Paper
- Two-tablespoon cookie scoop
- Butter warmer saucepan
Ingredients
- ¾ cup unsalted butter 170g
- 1 cup brown sugar packed 200g
- ¼ cup granulated sugar (50g
- 1 egg + 1 egg yolk room temp preferred
- 3 teaspoons vanilla extract
- 1 ¾ cup + 2 tablespoons all-purpose flour 220g
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cups chopped pecans 100g
- ¾ cup sweetened shredded coconut 60g
Instructions
- Brown the butter. Start by putting your butter in a small saucepan and melt it on medium heat, stirring or whisking constantly to prevent burning.
- You will know when it is done browning when it starts to smell nutty and the bubbling butter develops a film on top. You will start with 170g of butter and by the end of the browning process you should have 140g.
- If you have less than 140g at the end, add milk to the butter until you reach 140g.
- Allow the butter to cool before mixing it with the brown sugar, cane sugar, vanilla, egg, and egg yolk.
- Mix the dry ingredients separately and mix into the liquids until fully combined.
- Stir in the coconut and pecans.
- Chill for 30 mins to an hour before baking at 350F for best results.*
- Bake for 11-12 mins**. Allow them to cool on the pan for 5 mins before moving them to a cooling rack.
Notes
*I've skipped chilling and they baked fine, however, chilling or resting the dough creates a deeper flavor with an even better texture in the end.
**Take them out of the oven when the edges are slightly browning and the center is matte and domed (it shouldn't look shiny or raw on the outside). They will collapse a bit while cooling. Taking them out before they overbake is essential to making a perfectly chewy cookie!
**Take them out of the oven when the edges are slightly browning and the center is matte and domed (it shouldn't look shiny or raw on the outside). They will collapse a bit while cooling. Taking them out before they overbake is essential to making a perfectly chewy cookie!
Nutrition
Calories: 172kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgSodium: 115mgPotassium: 26mgFiber: 0.5gSugar: 12gVitamin A: 179IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!