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Browned Butter Coconut Chocolate Chip Cookies. These cookies are the perfect way to start off your weekend. Browned butter, toasted coconut, chocolate chips, chocolate chunks, and flaky sea salt. Delicious and easy, no wasting precious summertime hours here!

close up overhead photo of Browned Butter Coconut Chocolate Chip Cookies

Sometimes you just need a freaking cookie, you know? And not like a 6 ingredient no bake vegan cookie, although these are really really good, but like a real cookie. A cookie with butter, sugar, eggs, flour, toasted coconut, and lots of chocolate. Actually, maybe even double the chocolate (or use chocolate chips and chocolate chunks). And finished off with a light sprinkle of flaky sea salt.

The real deal.

Today is that day. It’s Real Deal Chocolate Chip Cookie Friday, and I am so happy about it. Who’s with me on this!?

This seems to happen every summer around this time. August hits and my brain begins to shift from all things summer, to back-to-school, fall apples, and chocolate. It doesn’t help that the leaves on our trees have already began to turn and our temperatures are slowly getting cooler and cooler.

Fall is for sure on its way around here.

toasted coconut

August has always been, and probably always will be, back-to-school month for me. I may not personally be in school or have kids in school, but it’s just the vibe I think I will always get when August rolls around. I kind of love it because heading back to school also means the autumn days are on their way, and as most of you know, autumn is my favorite season.

Which yes, this is why it’s Half Baked Harvest.

Anyway, my point is that I am in full on back to school mode, and for me this apparently means cookies. Let me explain.

It’s really pretty simple, my mom would always have cookies waiting for us after school every day during the first week back. It was the BEST, and very genius on her part because it made going back to school not quite as miserable for us kids…ok, maybe it was just me.

So you see? For me, cookies and back to school go hand in hand, and since I haven’t shared a chocolate chip cookie recipe since November, I figured it was time.

raw cookie dough

The details.

Like last Friday’s peach cake, the major flavor from these cookies comes from browned butter. It’s probably obvious, but I am having a moment with browned butter. And seeing as fall is on the horizon, I don’t see this moment ending anytime soon, I love it. Browning butter gives regular old butter a whole new identity. It’s nutty, rich, and completely addicting. Especially in a cookie.

Trust me.

raw cookie dough balls

So start with browning the butter. Give yourself some time before you need to have the cookies ready to allow the butter to cool. Once the butter is cool, the dough comes together in minutes and requires zero chilling.

Aside from the butter, the cookies are your standard chocolate chip cookie…sugar, eggs, and flour.

The stir-ins however? This is where we’re shaking things up a bit.

overhead photo of Browned Butter Coconut Chocolate Chip Cookies with milk in photo

Four words.

Toasted Coconut. Chocolate Chunks.

Yes, yes, YES. The coconut give the cookies a nutty, sweet, and buttery crunch. And the chocolate chunks? Well, they’re basically one big bite of delicious in your mouth, I mean, these cookies are just really good. No explanation needed.

Oh! And then a sprinkle of flaky sea salt, because I mean, if we’re doing a chocolate chip cookie like these, we should finish them properly with a little salt. Or at least that’s the way I like to do it.

side angled photo of Browned Butter Coconut Chocolate Chip Cookies

Okay, and a glass of cold milk. Preferably goat milk, with a warm cookie right out of the oven!

YUM. My mouth is watering. I now need to stop typing and go bake cookies, because it’s the weekend and we deserve cookies like these. WE DO!

PS. if your kids are heading back to school, make them these cookies you’ll be mom of the year. I’m sure of it.

overhead photo of stacked Browned Butter Coconut Chocolate Chip Cookies

overhead photo of Browned Butter Coconut Chocolate Chip Cookies with sun streaking through

If you make these browned butter chocolate chip cookies, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these cookies, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Browned Butter Coconut Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it's room temp and no longer a liquid.
    2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    3. To the mixing bowl, add the brown sugar and granulated sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.
    4. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet. Press 1-2 chocolate chunks into each dough ball. Sprinkle with salt, if desired.
    5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.


*Dough can be made 3 days ahead and kept in the fridge. Bring to room temp before baking. 
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    1. Hey there,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!🎄🎁

  1. 5 stars
    These were so delicious! I didn’t read the whole recipe beforehand though so I threw the browned butter in the fridge and they still turned out okay.

    1. Hey Jennie,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  2. 5 stars
    Really really good! I didn’t totally let my butter solidify before going ahead with the recipe, but wasn’t a huge issue. The fact that you have to melt the butter makes this a great go-to recipe since the butter doesn’t have to come to room temp. My cookies ended up a bit more flat, but still tasted great! I’d add a little salt to the batter before making again, (I did use salted butter too). Very easy to come together. I liked the addition of coconut, and chocolate chunks on top add a nice special touch.

  3. 5 stars
    Just made these and they are amazing! I toasted the coconut, browned the butter and put the fleur de sel on top but didn’t have the chunks so just included a little more semi sweet chips. Husband said best cookie he’s ever had. 🙂

  4. 5 stars
    I made these cookies yesterday and they were absolutely delicious! So soft, so tasty and not too sweet. Thank you for this recipe!

  5. If making without the coconut, would you increase the flour at all? I am worried they wouldn’t hold together quite as well. Thanks!

  6. Hi Tieghan – I commented in April about the brown butter not re-solidifying even after putting it in the fridge and you said that the directions state to put it in the freezer, but I’m still not seeing that in the directions. They say, “Remove from the heat and transfer butter to a mixing bowl, let cool until it’s room temp and no longer a liquid.” Thought you should know so you can add that to the recipe. (I tried posting a reply to your reply but nothing happens when I click so I had to do a separate comment.) I’ll try the freezer next time!

  7. 5 stars
    Today was a baking day for me (also made the chocolate chunk coconut banana bread from HBH…yum!). These cookies are delicious. Seriously I took one bite and was convinced I could win our annual Christmas cookie competition with these… guess I’ll have to update you come December on that one! 😉

  8. Is there a lactose free substitute for the butter in this recipe? Even though it’s a browned butter one hahaha.

    1. Hi Deanne,
      You could use a vegan butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Hi there – my browned butter would not re-solidify. I waited until it came to room temp- still liquid. Tried the fridge- still liquid, after an hour and a half since melting. It made the dough very moist and the cookies spread out and combined together when baked. How do you get the brown butter to re-solidify?

    1. Hi Lindsay,
      The directions state to transfer the browned butter to a bowl and place in the freezer. Hope this helps! Please let me know if you have any other questions! xTieghan

      1. Tieghan, I think you may be thinking of another of your recipes as it does not state it in this one. But I was just reading some of your other cookie recipes and it is stated in one of those.

        1. It sounds like your butter just needed to cool longer, whether that be at room temp, in the fridge, or in the freezer:)

  10. I made the browned butter chocolate chip cookies from your cookbook today and they didn’t spread like your photo, still super yummy, but didn’t spread. Any tips as to why? Thanks!

    1. Hey Andrea!! Try tapping the cookie pan on the counter halfway through cooking. This will help!! Directions below. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Transfer to the cookies oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

  11. Making these now. Baking is my stress released?! My daughter says a similar recipe is in the cookbook without the coconut and says to brown I it half the butter and soften the other stick. Any reason why to brown all or only half?

    1. Hi Kiki! I am so sorry, I don not understand your question. Do you mind clarifying for me? This recipe is different from the recipe in the cookbook. I would follow this as directed for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  12. 5 stars
    Omg delicious!! I made these without the coconut and they were soooo good! Browning butter can be a little tricky but I just kept a close eye on them and it turned out perfectly! I’ll definitely be making these again.

  13. Hey Tieghan! I just want ro say that i tried these last week and i gotta say that these cookies are the best i have ever made! Even the dough is perfect to roll and spread perfectly! Thank you for this wonderful recipe!
    Emily Gomez