Brown Butter Toasted Coconut White Chocolate Macada

Name: Brown Butter Toasted Coconut White Chocolate Macadamia Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsweetened, Shredded, Coconut, Toasted; 2 sticks Unsalted Butter; 2 cups Brown Sugar; 2 Eggs; 1/4 cups Milk; 2 teaspoons Pure Vanilla Extract; 3-1/2 cups All-purpose Flour; 1/4 teaspoons Salt; 1 teaspoon Baking Soda; 2 cups White Chocolate Chips; 1 cup Macadamia Nuts, Roughly Chopped

Servings: persons

1
1. Preheat oven to 350u00b0F. Line a baking sheet with parchment paper. Spread coconut out onto baking sheet. Bake for 6-8 minutes, or until slightly golden brown. Immediately transfer to a small bowl to cool.
2
2. For the brown butter, melt the butter in a medium saucepan over medium heat. The butter will begin to foam and crackle (don't stand too close, it might spit at you!). That is a great sign. Once the crackling subsides, keep an eye on the butter as it will begin to brown. You will begin to smell the butter as it browns. This takes between 5-7 minutes. Once the butter is completely brown, remove and place in a small bowl to cool.
3
3. Once the butter has cooled, in the bowl of a stand mixer, beat the brown sugar and butter on medium speed for about 2-3 minutes.
4
4. Add the eggs and beat again. The batter should look pretty silky after this.
5
5. Add milk and vanilla extract and beat again. You should scrape down the sides of the bowl after this to prepare for the dry ingredients.
6
6. Add the flour, salt, and baking soda all at once to the mixer. Beat on low until fully incorporated, scraping down the sides as needed.
7
7. Fold in the white chocolate chips and the macadamia nuts (I did this with a couple of slow turns on the mixer).
8
8. Fold in the coconut.
9
9. Make tablespoon-sized balls using your hands and place each ball of dough on the prepared baking sheet.
10
10. Bake for 9-11 minutes.
11
11. Cool on baking sheet, or transfer to a cooling rack.

1648

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Unsweetened, Shredded, Coconut, Toasted, 2 sticks Unsalted Butter, 2 cups Brown Sugar, 2 Eggs, and more.

Yes, Brown Butter Toasted Coconut White Chocolate Macadamia Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Butter Toasted Coconut White Chocolate Macadamia Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions