Toasted Coconut Browned Butter Chocolate Chip Cookies

Lent is over folks, so roll out the red carpet for all things sugar! Keep in mind though that summer is right around the corner and you might have to wear a bathing suit...so sugar it up in moderation. Personally I am in major detox mode from all the over indulging of the Easter festivities...I think I ate half of the chocolate Turtle cake that I made...I am doing you all a favor by NOT sharing that one with you...trust me, it is for your own good. I made and sold a million Easter Shortbread cookies over the last week and really wanted to make something non-iced, and non shortbread. This cookie was excellent! You can omit the coconut if you like and it will still be excellent, but don't because coconut is a gift and should be loved and appreciated by all. I must apologize if you are allergic to coconut, I do realize that many of my recent posts have included coconut...I will try to work on that...well, maybe. : )

We concluded Easter Sunday by watching the cheesy predictable chick flick, Leap Year. Super sappy, but cute. Guys with European accents really don't have to be cute, they just have to speak and they win a girl's heart. How unfair is that? Poor American guys, they never had a chance. We liked it, and the music was really good. So much so that I am going to share one of the songs with you. Don't worry I'm not going to sing it...here it is. Check it out.

Brown Butter Toasted Coconut Chocolate Chip Cookies

recipe adapted from this smittenkitchen recipe, then slightly adapted from Joy the Baker

1 cup (2 sticks) unsalted butter, melted and browned

1 cup granulated sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 large egg

1 large egg yolk

1/2 cup toasted unsweetened coconut

1 1/2 cups chocolate chunks or chips

Preheat to 350 degrees F. On baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned. Remove from the oven, place in a small bowl and let cool.

Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns. Once well browned, immediately remove the butter from the heat and place in a small bowl. Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan. Allow the butter to cool for a few moments.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes.

Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat.

With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes...do not chill longer otherwise the dough becomes dry and doesn't stick together.

Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Happy Easter! These were my most popular sellers this year...aren't they cute?