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Coconut Brown Butter Chocolate Chip Cookies. These homemade chocolate chip cookies are made with browned butter, sweet brown sugar, and what I feel makes them better than the rest—lots and lots of flaked coconut. They’re lightly sprinkled with sea salt, which, of course, is optional but makes for a deliciously salty-sweet cookie bite!
Eek! I’ve been waiting to share these with you all. Originally, I wanted to share them ahead of Easter, but Easter came up so fast that there just wasn’t enough time. So today it is!
For those of you who enjoy coconut, these are your cookies. They’re loaded with coconut flakes, but what makes them special is the chocolate and the brown butter. That extra bit of salt in the butter really adds to the flavors of these tropical cookies!
It’s been a while since I shared crave-worthy chocolate cookies. But for whatever reason, this feels like the perfect time of year to indulge in coconut cookies.
Although Easter is now behind us, these would still be great for spring baking. They’re also perfect for Mother’s Day, which is right around the corner. I can almost guarantee that Mom will love them!
Here are the details
Step 1: brown the butter
This is simple, and it’s a step that can transform a really average cookie into a really great one. Use a medium skillet and brown both sticks of butter over medium heat. Then, let the butter cook until it bubbles and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. These are the nutty little bits that make our recipes extra delicious.
The nutty brown butter is so delicious with the sweet, nutty coconut. The flavors complement each other wonderfully.
Step 2: make the cookie dough
Once the butter cools off slightly, start mixing the cookie dough.
Pour the butter into your favorite cookie mixing bowl, then add the brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. You can use a spatula to mix this all together. Since the butter is liquid, there is no need for an electric mixer.
Now, add the dry ingredients, flour, baking soda, plus a pinch of salt.
Step 3: mix in the coconut and chocolate
Mix the dough, then add the coconut flakes and chocolate. I prefer to use unsweetened coconut flakes, but if you prefer your coconut sweet, sweetened coconut works well too. Just use what you love most.
For the chocolate, I like to use a mix of semi-sweet chocolate chips and finely chopped dark chocolate. Again, use what you love.
Step 4: baking
I love a flatter cookie, so I always gently press the dough balls down before baking them. Some people do not find this necessary, but it works well for me.
While they bake, you’ll smell the wonderful scents of rich, salty, buttery, and sweet coconut toasting up. So delicious.
I know it’s hard to beat a classic chocolate chip cookie. They’ll always have their own stage to shine. These are just a little different, and I love them!
Other than that, I have no more notes! I’m just going to leave you with a little nudge to bake up some cookies this weekend!
Looking for summer cookie recipes? Here are a few ideas:
Brown Butter Raspberry Chocolate Chip Cookies
Cookies n’ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Coconut Brown Butter Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Butter Coconut Chocolate Chip Cookies
Servings: 18 cookies
Calories Per Serving: 312 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 cups unsweetened coconut flakes
- 1 1/2 cups chopped chocolate chunks or chips
- flaky sea salt for sprinkling
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the coconut and chocolate. 4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. I like to gently flatten the dough down for a thinner cookie. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. 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 (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
These cookies are pretty good. I only added 2 cups of coconut because I’m baking them for my grandkids and didn’t want it to be too much coconut. They are a hit!
Hey Keli,
Awesome!! Thanks so much for trying these cookies and your feedback, glad to hear they were enjoyed! xT
Made these and they were perfect and delicious! Love how the coconut flavor really comes through!
Hey Julia,
Awesome!! I’m so glad to hear that you enjoyed these cookies, thanks a lot for giving them a try! xT
These cookies were delicious! I found that with the 4 cups of coconut flakes, the cookies had a more oatmeal cookie consistency than what is pictured in the recipe. Still delicious though!
Thanks so much, Rachel:) I appreciate you trying these cookies and sharing your feedback! So glad they were enjoyed! xT
Great recipe! These were definitely a crowd pleaser. I chilled the dough for 12 hours before baking so the cookies wouldn’t turn out flat. Such an easy recipe – these are going to by my new go to!
Hey Jenny,
Happy Sunday! Love to hear that this recipe was a hit, thanks so much for making it and your comment! xT
Hi Tieghan!
These cookies are delicious and turned out fantastic! Is there a good way to save the unbaked dough?
Thank you!
Hi there,
Thanks so much for trying this recipe and sharing your feedback! I would keep the unbaked dough in formed dough balls in an airtight container in the freezer:) xx
My friend made these last weekend. Everyone loved them so I decided to make these today. The difference we had is she used sweetened coconut (thats what she) and I used unsweetened coconut. Both were delicious but I think I liked the sweetened coconut better. Very easy recipe to make. I had difficulty in having the finishing salt adhere so I put it on at the last 2 minute mark.
These are a keeper!
Hi Connie,
Awesome!! Thanks so much for making these cookies and sharing your feedback on the coconut:) So glad they were enjoyed! xT
Unique and Delicious Cookie Recipe!!
I tapped the pan after 8 minutes of baking and while they flattened slightly, they seemed to puff back up during the last 2 minutes of baking. So I flattened slightly again with a spatula when they came out of the oven. This did the trick and while there was a bit of smearing of the chocolate chips, it gave them a nice even, uniform and “bakery” look!
Easy recipe with a unique caramel like,.gooey dough which still could be shaped and scooped! If you’re reading this and are skeptical, don’t be! Give them a try! You can trust Tieghan’s recipes. I’ve made many of them, both sweet and savoury, and have not been disappointed.
Hi Bette,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Thanks for your kind message:) Xx
Hi! These look great. Any chance the 4 cups of coconut flakes is a typo? That seems like an overwhelming amount compare to the measures of all the other ingredients. Looking forward to trying these out!
Thanks so much, Abby!! It’s not a typo, but if you wanted to use less, you could use between 2-4 cups. Let me know if you give this recipe a try! xx
I followed instructions to the T.
So disappointed. The shape is nothing like picture , they are so dry & crumbly .
I took tray out to knock on counter but there was nothing to move in these cookies. Just giant globs .
Hi Carol,
Thanks for trying these cookies and sharing your feedback, so sorry to hear you had some issues. Did you let the butter go back to a solid state? Did you use a spatula for mixing or an electric mixer? These may have affected the texture for you! xx