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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.
Hi Teghan,
Im currently baking these :)))
But i wanted to know how can i store the batter/ cookie mix?
Hi Maria,
Thanks for trying this recipe! If you wanted to form the cookies balls, you could freeze those. Otherwise, I would fully bake all of the cookies and then store in an airtight container or freeze. I hope this helps! xx
Happy Monday!
I made these cookies with my daughter yesterday for dessert after Sunday dinner and they were a hit! She brought some to school today for lunch. We baked these and your cheddar biscuits within the same weekend. I love your recipes! We’ll be preparing more of your recipes all summer! 🙂
Thanks so much for your kind message, Crystal!! So glad to hear that these cookies turned out nicely for you, I appreciate you making them! xT
Hi. I am curious if you can make them with gluten free flour? Almond flour?
Hi Patrice,
I haven’t tested this, but I would try a gluten free flour blend rather than almond flour for this recipe. Please let me know if you give them a try! xT
I only had sweetened coconut so I left the white sugar out. They are amazing:)
Hi Sally,
That’s amazing!! Thanks a lot for giving these cookies a try, so glad they were enjoyed! xT
I see some comments about the coconut. In the pictures it looks like shaved coconut is used but the recipe calls for flaked. I’m wondering if people are using coconut that is too “small” so there ends up being too much?
Hi Natasha,
Thanks so much for sharing your feedback:) I used flaked coconut for this recipe. People can use anywhere between 2-4 cups of coconut to their liking. I hope this help! Happy Sunday! xx
Absolutely delicious! There was no problem for me incorporating the coconut, and to be honest, I added an extra half cup of chocolate chips :-). I was just wondering though, could the dough be frozen successfully? Most of the time, it would be just me eating the cookies, so I would want to just make one cookie sheet at a time.
Hey Jennifer,
Thanks so much for making these cookies, I’m so glad they were enjoyed! For the coconut, you could use less next time, anywhere from 2-4 cups. Yes, you could definitely freeze this dough! Have a great Sunday! xT
I just made these and they were spectacular. Followed the recipe, didn’t change a thing. Everyone loves them.
I love all recipes Half Baked Harest.
Thanks for sharing.
Hey Christine,
Happy Sunday!! Thanks a lot for giving this recipe a try, I’m so glad to hear it was a hit! xT
Made these today, hubby loves coconut. They are easy to make. I made 57, 1 tablespoon cookies from it, just questioning why the recipe reads only 18 cookies?
They are very good especially if you like coconut.
Hey Kathie,
Thanks so much for making these cookies, I’m so glad they were enjoyed!! Wow, 57?! My only guess is you made them smaller than I did:) Happy Sunday! xT
I can’t rate til I make, but out of curiosity–I like a little fatter/thicker cookie. So if you don’t flatten them at all, would they still go flat & spread because of the melted butter in them? Also, if you don’t want to flatten, can you skip the rotating & tapping? I would probably do 2 cups of coconut if you think that would work. Thanks.
Hi Linda,
For a thicker cookie, just skip flattening the dough with your hands and don’t do the tapping. That should work well for you! I hope you love these cookies! xT
Way too much coconut to bind with remaining ingredients. I would make this again using 3 cups of coconut instead of 4. Instead of vanilla, I used orange essence. They were tasty.
Hi Deborah,
Thanks so much for making these cookies! Sorry to hear about the coconut, you could use anywhere from 2-4 cups next time, I hope this helps! xT
Beautiful presentation!! Love the flowers 🙂 excited to try!
Thanks so much, Kendall!! I hope you love the cookies:) xT
4 cups of coconut seems like an awful lot. Is this correct?
Hi Lisa,
Yes, the 4 cups is correct, but you could use between 2-4 cups to your liking:) Let me know if you give these cookies a try, I hope you love them! xT
Your website automatically suggests other similar recipes – and I’m
wondering how are these different that the 2018 “Browned Butter Coconut Chocolate Chip Cookies”? Only difference I’m seeing is more coconut.
Also I’m personally not a fan of the dough images with the flowers in them. I know people – like my mother – would think you mean we should add edible flowers to the dough. Which could be cool but not what you’re suggesting here. Just some feedback because people take your photos and instructions literally when trying to recreate from home.
Hi Deb,
Thanks for sharing your feedback regarding the flowers:) I feel like this recipe is more of a classic chocolate chip cookie recipe with the addition of coconut, while they are similar, I do think you will find this to be more of an updated version. Let me know if you give these cookies a try! xT
These sound delicious…perfect balance of salty and sweet! I will be making these for my coworker nurses! One request…pictures of mixing ingredients with flowers in the dough? A little much, and 1st pic with a bowl full of flowers with ingredients…thanks for the nod to Spring, I get it!
Thanks so much for your feedback, Linda!! I hope you love these cookies:) Have the best weekend! Xx
I love the presentation! I am making this weekend. 🙂
Thanks so much Lori, I hope you love the cookies!
Do you not recommend chilling the dough? I am afraid the cookies will spread out to much. Hoping to bake some today.
Hey Pat,
You can absolutely chill the dough, that will not hurt the recipe at all! I hope you love these cookies:) xT
Hi
What brand butter do you use to bake cookies and such? Making these this weekend.
Thank you
Kelly
Hi Kelly,
I love Kerrygold! Please let me know if you have any other questions! xT
curious – could I susbstitute coconut flour to make them gluten free?
Hi there,
So sorry, I have not tested this, so I can’t recommend it! Please let me know if I can help in any other way! xT