brown butter coconut lime cookies

for the three of us still clinging on to summer... idk

hey hi hello!!

Welcome back to bake chats and I know it’s fall so everything “should” be pumpkin-y, spiced and autumnal. But, it’s also been labeled “brown and orange foods” season. Which these cookies are brown so I’ve deemed them fair game as a fall recipe share. I mean, tbh it’s been 72F and sunny in San Diego with today being the first day showing signs of cooling down. I mean… we do have a tornado warning after all ¯\_(ツ)_/¯

These are a brown butter, coconut and lime cookie, which I made for a wedding over the weekend. And i’ve scaled the recipe down to share with you guys here because…Y’all. I love all my recipe children equally. I really do. Except for these which right now I love more than everyone else!!! Normally, when there’s extra and extra cookie or two, I’ll throw it in with the order just as a little thanks idc. NOT with these. Intentionally made more dough than needed and have been snacking on extras ever since.

The coconutty lime aspect does have these feeling quite summery- but, I still hope you’ll give them a try. I dunno maybe as a break from all the cinnamon and nutmeg (don’t worry though, I have plenty of that coming for you soon.)

Let’s get to it ♡ xx

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These cookies don’t need too much of an introduction but a few notes before we get started.

• These cookies use a little bit of coconut flour in addition to shredded coconut. The coconut flour gives the cookies a slight fudgey centered texture. But, coconut flour is one of those things where if you’re not already using it- you probably won’t use it again then you have this whole bag of flour taking up space in your pantry. I happened to have it from recipe testing for one of the cookbooks over the summer. blah blah blah. okay, it does make a textural difference but if you don’t want to buy an ingredient you might not use again you CAN swap that little bit out for an equal amount of all-purpose flour.

• The “cut” of coconut you use will make a difference, I prefer a fine shredded coconut here as the smaller flakes = more even dispersal throughout the dough. I also find it to have less of an offensive mouthfeel to those who don’t like the texture of flaked coconut. I use Bob’s Red Mill shredded coconut in this recipe

  

  you wanna use the stuff that’s short like a lil grain of rice, for the best experience IMO

• You can toast the coconut beforehand but I didn’t find much of a difference in flavor- and I’m usually all for a pre-toast of a coconut moment. But, here it’s not as necessary and doesn’t really affect the texture in the cookie all that much either.

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BROWN BUTTER LIME N COCONUT COOKIES

Makes 12 cookies. You will need to rest this dough for a minimum of 1 hour in the fridge but preferably overnight. You’ve been warned.

TOOLS

• Digital scale

• Medium saucepan

• Whisk

• Mixing bowls

• Microplane

• Hand mixer or stand mixer

• 2 ounce disher

• 1/2 sheet tray (s)

• Pre-cut parchment sheets

INGREDIENTS

• 100 grams granulated sugar

• zest o’ 3 limes

• 160 grams unsalted butter

• 1 tablespoon non-fat milk powder

• 150 grams dark brown sugar

• 1 large egg (50 grams)

• 1 large egg yolk (20 grams)

• 130 grams all purpose flour

• 30 grams coconut flour

• 1/2 teaspoon baking soda

• 3/4 teaspoon diamond crystal kosher salt

• 50 grams Bob’s red mill shredded coconut + more for rolling

DIRECTIONS

1. Add 100 grams of granulated sugar to a small bowl. Using a microplane grate the zest of 3 limes into the sugar. Massage the zest into the sugar to express the oils. Set aside.

2. In a light colored, medium sauce pan heat the 160 grams unsalted butter until melted. Once melted add the 1 tablespoon of non-fat milk powder.

3. Cook the butter over medium heat, whisking frequently to keep the milk solids moving. The added solids have a tendency to clump together otherwise. The butter will start to foam, sizzle and steam. Keep whisking as the milk solids begin to brown. The butter will begin to smell nutty and caramelized. The browned butter is ready when the milk solids are deep umber in color and the steaming has stopped. Quickly and carefully, pour the brown butter into a heat proof bowl to cool down.

4. Allow the browned butter to cool to room temp before moving on with the recipe. You can place it in over an ice bath to speed things along but you’ll want to use it in its liquid state. If it solidifies just gently heat it to melt it back down,.

5. While that cools down, in a small bowl combine 130 grams all purpose flour, 30 grams coconut flour, 1/2 teaspoon baking soda, 3/4 teaspoon diamond crystal kosher salt and 50 grams of shredded coconut.

6. Once the browned butter is at room temp add in the lime zested sugar from earlier along with the 150 grams of dark brown sugar. Using a hand mixer on low speed, mix until the sugars are evenly saturated in brown butter.

7. Add the 1 large egg + 1 large egg yolk to the sugar mixture and once again on low speed mix until homogenous.

8. Add in the dry ingredients from earlier. Mix just until all the dries are evenly hydrated and a cohesive dough forms.

9. Scoop the dough into 2 ounce portions.

10. Dip the tops of each dough ball in more of that shredded coconut- if ya want. Placing the dough on a cookie sheet or large plate for storage.

11. Wrap the tray/plate in plastic wrap. Place in the fridge for a minimum of 1 hour to rest, but preferably overnight.

12. Preheat your oven to 335F.

13. Arrange up to 6 cookies per half sheet tray.

14. Bake for 12 minutes before rotating and baking for another 2-3 minutes. Until the edges of the cookie are lightly golden and the center is barely set. The cookies will continue to bake as they cool down on the tray.

15. Allow to cool and enjoy!!