Brown Butter Coconut Espresso Cookies

Ingredients

1 stick unsalted butter, melted and browned

1 cup light brown sugar

1/2 tsp. vanilla extract

1 egg and 1 egg yolk, both room temp.

1 ½ cups all-purpose flour

1/2 tsp. baking soda

1 tbsp. cornstarch

1/4 tsp. table salt

1/2 tsp. espresso powder

1/2 cup sweetened shredded coconut

Directions

Preheat oven to 350 degrees Fahrenheit

Melt butter on stove top. If you have a light colored pan, that is preferable so that you can see when the butter is browning.

As the butter starts to turn from yellow to caramel, grab a silicone spatula/food scraper and push the mixture around the pan, lifting up the fond (brown bits) that is trying to stick to the bottom.

Once your butter has browned in color to a deep caramel, remove it from the heat and allow it to cool before combining it with the rest of your wet ingredients.

Add brown sugar, vanilla extract, and eggs to a mixing bowl and whisk together until combined.

In another bowl, add your dry ingredients (minus the coconut) and whisk them until combined

Once your browned butter has cooled, add it to the wet ingredients and whisk together.

Form a well in the bottom of your dry mixture, then pour the wet mixture into it. Slowly stir dry and wet mixture together until just combined.

Gently fold in the coconut flakes

I prefer to cool my cookie dough in the refrigerator for about 15 minutes, just so that it’s easier to handle (the dough is sticky).

Once the dough has chilled for a bit, either use your clean hands or a cookie scoop and scoop out sizable (golf-ball size) portions of the dough and place them a couple inches apart on a baking sheet that’s been lined with parchment paper.

Bake cookies for 7-8 minutes, then cool on baking sheet for 2 minutes, and transfer them to a wire rack to continue cooling.

Makes about 12 cookies

Enjoy!