Directions: |
Directions:Place butter in a medium pan on the stove over medium heat. Continue to heat butter until it is fully melted.
Once the butter is melted, gently stir the butter with a spatula and continue to cook. The butter will begin to turn a brown color and foam. Continue to mix.
Remove from the heat and carefully pour into a heat proof bowl. Allow butter to cool to room temperature. Once the butter is at room temperature, place in refrigerator to chill. Chill until the butter is soft but solid.
Caramel Coconut Crunch Cookies
In a mixing bowl, combine brown butter and light brown sugar. Using an electric hand mixer on medium speed, cream butter and sugar together until light and fluffy.
Add eggs and vanilla extract and continue to mix on medium speed until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add in the dry ingredients and mix on low speed until just combined with the wet ingredients.
Add in toasted shredded coconut, crushed cornflakes, and caramel bits. Mix on the lowest speed until combined or fold into the cookie dough until dispersed.
Scoop the dough using a cookie scoop. Do not roll the balls.
Place the dough balls onto a tray and chill in the refrigerator for at least 30 minutes.
While your dough is chilling, preheat oven to 350° F. Line a baking tray with silicone baking mats or parchment paper.
Place chilled cookie dough balls on cookie sheet, giving them space to spread and double in width.
Bake in oven for about 10-14 minutes (dependent on the size of the cookie scoop). The cookies will be ready when they are golden brown on the outside.
Remove from oven. Allow cookies to cool on the tray for 2-3 minutes. Transfer cookies to a wire rack an cool to room temperature.
Notes: I also froze some of the cookie balls to bake later |
This recipe for Caramel Coconut Crunch Cookies is from