Brown Butter Toasted Coconut Chocolate Chip Cookies Recipes
BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES
Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
- In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
- Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.
Nutrition Facts : ServingSize 1 Serving
TOASTED COCONUT CHOCOLATE CHIP COOKIES
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Nutrition Facts : Calories 329.9, Fat 20.8, SaturatedFat 9, Cholesterol 10.3, Sodium 209.3, Carbohydrate 35.9, Fiber 2.8, Sugar 22.2, Protein 3.2
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