Coconut cookies are my wife’s favorite type of cookie. So when she says the coconut cookies I make with this recipe are the best she’s ever tasted, you can be sure it’s a recipe you can rely on. I think it’s the coconut cookie version of brilliant.

After trying several recipes for coconut cookies, I was fortunate to find this one at  Smitten Kitten. What sets it aside is how much butter is used, the way the butter is prepared, and how the recipe incorporates such an obscene amount of coconut.

Browning the Butter

The butter in this recipe needs to be browned. To brown butter, put it in a medium saucepan at medium heat and carefully watch over it until it begins to froth. This takes about 4 to 5 minutes. Stir the butter often, as it can easily burn (browned butter = good cookie,  burned butter = bad cookie).

Clear melted butter in a glass measuring cup next to browned butter.

Melted browjed butter in a glass measuring cup next to browned butte that's been refrigerated in the same glass measuring cup.

After the butter froths, let it go just a bit longer until it turns clear and there are little pieces of browned butter all over the bottom. Don’t worry if you leave it on for longer than the recipe describes; I’ve done that by accident and the cookies still tasted great. But do not, I repeat, do not leave the stove while the butter is on and do not stop stirring. There is a moment of truth when the butter goes from clear to seriously brown (after about 4 to 5 minutes on the stove) and it’s over faster than a teenage boy who’s having sex for the first time.

Vast Amounts of Coconut

You will also be amazed at how much coconut gets crammed into this recipe. The wet ingredients are the glue that holds four cups of coconut in place, so don’t expect the batter to be gooey or thin.

Very thick coconut cookie dough in the mixer, showing how it is not gooey or thin.

Be sure to use unsweetened coconut. As for whether to use flaked coconut, shredded coconut, or a combination of both, I’ve tried making these cookies all three ways. The cookies I made using only flaked coconut were by far the best.* The cookies with half shredded and half flaked coconut as well as the batch using all shredded coconut tended to feel like they were made with sawdust when we started to chew them. They tasted great, but the texture was not the best.

Either way, if you’re like me, you won’t be able to stop eating the raw dough because it’s that good.

*Our Fred Myers/ Kroeger has coconut flakes in bulk, which are a lot cheaper than the Bob’s Red Mill in small packages. So I get my flaked coconut in the bulk section. However, Bob’s is based here in Oregon and they always make a great product. If price is not a concern, don’t hesitate to buy Bob’s Red Mill flaked coconut.  

Here’s the recipe at Smitten Kitten and these are the ingredients you will need.

A chart with food icons that shows the ingredients in this coconut cook recipe, including flour, eggs, brown sugar, butter, vanilla, baking soda, salt and flaked coconut.

For more of the recipes I have tried, tested, and love, be sure to visit my recipe page.

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