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+ servings
stack of coconut chocolate chip cookies

Brown Butter Coconut Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Brown Butter: 20 minutes
Total Time: 40 minutes
Servings: 36 cookies
Calories: 181kcal
Brown butter, toasted coconut, salty Macadamia nuts and semi sweet chocolate...you are going to LOVE these coconut chocolate chip cookies!
Print Recipe


  • 13 tablespoons unsalted butter browned and cooled
  • 1 cup coconut flakes, toasted I like the big flakes, not the shredded coconut
  • ¾ cups light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla
  • 2 ¼ cups (270g) flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup semi sweet chocolate chips
  • ½ cup roasted and salted Macadamia nuts


For the Brown Butter

  • Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
    Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
    As soon as you begin to see brown bits in the butter, remove the butter from the heat
    Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Toasted Coconut

  • Preheat oven to 300°. Spread coconut evenly on a line baking sheet. Toast coconut for 3-4 minutes until just golden brown. Remove from oven and cool completely.

For the Cookies

  • In a small mixing bowl, combine flour, baking soda and salt. Set aside. Add your sugars to the cooled brown butter and mix until nice and fluffy. Mix in eggs and vanilla. Fold in your dry ingredents, ½ at a time.
  • Add chocolate chips, toasted coconut and Macadamia nuts. Fold gently until the add ins are all well distributed through the dough. Transfer to the refrigerator for 10-15 minutes.
  • Preheat oven to 375°. Scoop dough onto a lined sheet pan. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly. Allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely. Cookies can be stored at room temperature for up to 5 days.


If you don't want to bake all of the cookies at once, scoop the dough onto a lined sheet pan and freeze. Once the balls of dough are frozen, move to a freezer bag and store cookie dough in the freezer for up to 3 months. When you want fresh cookies, just pop the frozen dough onto a cookie sheet and bake at 375° for 9-10 minutes. 


Calories: 181kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1.2mg