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
- 170 grams unsalted butter ¾ cup; browns down to 140g
- 200 grams brown sugar packed (1 cup)
- 50 grams granulated sugar ¼ cup
- 1 egg + 1 egg yolk room temperature
- 3 teaspoons vanilla extract
- 220 grams all-purpose flour 1 ¾ cups + 2 tablespoons
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 100 grams chopped pecans ¾ cup
- 60 grams sweetened shredded coconut ¾ cup
- ¼ teaspoon cinnamon optional
- ⅛ teaspoon cardamom optional
Instructions
- Brown the butter: melt it in a small saucepan over medium heat, stirring or whisking constantly to prevent burning. It's done when it smells nutty and develops a foamy film on top. You'll start with 170g and end with about 140g.170 grams unsalted butter
- If you have less than 140g at the end, add milk to the butter until you reach 140g.
- Let the butter cool, then mix it with the brown sugar, cane sugar, vanilla, egg, and egg yolk.200 grams brown sugar, 50 grams granulated sugar, 1 egg + 1 egg yolk, 3 teaspoons vanilla extract
- Mix the dry ingredients separately, then stir them into the wet until fully combined.220 grams all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon cardamom
- Stir in the coconut and pecans.100 grams chopped pecans, 60 grams sweetened shredded coconut
- Chill for 30 minutes to an hour before baking, for best results.
- Bake at 350°F for 11–12 minutes. Cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
I've skipped chilling, and they baked fine, but chilling or resting the dough creates deeper flavor and even better texture.
Take them out of the oven when the edges are slightly browned, and the center is matte and domed (not shiny or raw). They collapse a bit while cooling — pulling them before they overbake is key to a perfectly chewy cookie!
Store at room temperature for 3–5 days. Freeze for up to 6 months.
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!
