Yes, this is my new recipe for brown butter coconut and chocolate chunks cookies. Dense and chewy cookies loaded with nutty brown butter flavour, toasted coconut and chunks of dark chocolate. Every bite is a delight!
Right, I am back after a long break from my blog. I am sure you all missed me and were waiting for my new recipe. Here it is! Brown butter coconut and chocolate chunks cookies. I dedicate my new recipe to all coconut and chocolate cookie enthusiasts who do not compromise on flavour.
How to make brown butter coconut and chocolate chunks cookies?
Start with toasting desiccated coconut, I have used unsweetened coconut. I toasted it until golden brown and aromatic and let it cool down before adding it to the cookie dough. Here I have to warn you, watch your coconut all the time while toasting it as it burns very easily!
Next, brown butter. Yes, I decided to use brown butter in this recipe as it goes beautifully with coconut and dark chocolate chunks. The whole process is very simple. You want to melt butter in a small pot until it gets brown in colour and you will notice golden brown bits on the bottom of the pan.
The above steps are very important and I would not skip them.
The next steps are pretty much straightforward. Mixing dry ingredients in one bowl and wet ingredients in the second bowl and then combining these two. Easy. Stir in toasted coconut and chopped dark chocolate, scoop cookie dough into portions. These cookies do not need any chilling time. Straight into an oven!
Why do I need to use coconut milk in this recipe?
Adding coconut milk is essential as it will prevent cookies from being too dry. It also adds another layer of coconut flavour. Desiccated coconut absorbs a lot of moisture and skipping coconut milk will make crumbly and overly dry cookies.
Why do I need to use dark chocolate chunks instead of chocolate chips?
I did not want these cookies to be very sweet, therefore I went with dark chocolate rather than milk or white chocolate. In this recipe I used chocolate with 70% of coca solids as I love a little bit of bitterness in these cookies. I have tested this recipe using milk chocolate but in my opinion dark chocolate works better with coconut.
I encourage you to to roughly chop your chocolate than using chocolate chips. The reason is, it chunks will create nice ‘puddles’ of melty cocoa goodness. Moreover, chocolate chips do not melt as nice as chocolate chunks.
This recipe is perfect to make for any occasion, Birthday, Easter, Christmas you name it and I really hope you will give make these wonderful cookies very soon.
If you are looking for more recipes with coconut, I can recommend you the following:
Bounty cookies- coconut and chocolate cookies
Coconut and powdered milk frosting
Click this link to see all my recipes with coconut
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Enjoy!
Brown butter coconut and chocolate chunks cookies
Dense and chewy cookies loaded with nutty brown butter flavour, toasted coconut and chopped dark chocolate. Every bite is a delight!
Ingredients
Instructions
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Toast desiccated coconut on a hot pan until golden brown - watch carefully as coconut burns easily.
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Melt butter in a small pot until it becomes light brown and you will notice some brown bits on the bottom of your pot. Let the butter cool down a little bit before you add it to a cookie dough. If you add hot brown butter it will cook your eggs and the cookie consistency will be off.
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In a medium bowl add flour, salt, baking powder and baking soda. Mix for 20 seconds and set aside.
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In a medium bowl add brown butter, caster sugar and brown sugar and mix for about 5 minutes until sugar dissolves.
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Add vanilla and egg yolks and mix for a minute.
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Add coconut milk and mix for another minute until mixture is unified.
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Add flour mixture and mix until just combined, do not overmix.
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Add toasted coconut and dark chocolate an mix until ingredients are fully distributed in a cookie dough.
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Preheat your oven to 175°C Fan.
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Prepare 2 large baking trays lined with baking paper.
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Using a cookie scoop or a tablespoon, divide cookie dough into portions.
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I use a medium size cookie scoop and my cookies weigh roughly 40-45 grams.
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Place your cookie dough on your baking trays. Leave some space between them as cookies will spread a little bit. I have added a little bit more of chopped chocolate chunks on top of each cookie.
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Bake for about 11-12 minutes until golden.
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Remove cookies from an oven and leave them on baking sheets for 10 min and then transfer to a cooling rack.
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Store cookies in an air-tight container for up to a week.