Browned Butter and Coconut Chocolate Chip Cookies

Browned Butter and Coconut Chocolate Chip Cookies
This recipe serves 20. One serving contains 179 calories, 2g of protein, and 12g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have egg, coconut, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Heat oven to 375F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
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ButterButter
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Sauce PanSauce Pan
OvenOven
2
In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
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Cookie MixCookie Mix
CoconutCoconut
ButterButter
CookiesCookies
DoughDough
WaterWater
EggEgg
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BowlBowl
3
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.
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OvenOven

Recommended wine: Cream Sherry, Madeira, Moscato Dasti, Port, Prosecco

Cream Sherry, Madeira, and Moscato d'Asti are my top picks for Chocolate Chip Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyHard
Ready In45 m.
Servings20
Health Score0
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