I call these the “best cookie you’ll ever try”—and I’m not kidding.
A cookie with crispy edges and a soft, chewy center, with crunches of toasted coconut, melty chocolate chunks, and caramely browned butter sweetness, doused in big flakes of sea salt. What’s not to like??
After these came out of the oven and I took an (utterly euphoric) bite, I grabbed my film camera to snap a shot while the cookies were still warm and gooey on the baking sheet. My brother is teaching me how to shoot film, and I wanted to use it to capture the experience of baking and eating.
I decided to not move anything around and just shoot the cookies in their natural state. Then, the film had to go to the lab to get processed—just like the cookies had to bake in the oven before I could eat. Waiting to get my first roll of film back was just as magical as taking the time to make these cookies before digging in. The reward is so much sweeter when it takes time.
I hope you enjoy these (dare I say perfect) cookies, and this slice of life from my rainy afternoon with the film camera.
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Toasted Coconut Browned Butter Chocolate Chunk Cookies (Grain-Free)
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
1 ½ cups finely shredded unsweetened coconut
1 stick unsalted butter (I highly highly recommend Kerrygold grass-fed)
¼ cup coconut sugar (brown sugar also would work here)
1 egg, room temperature
1 tsp pure vanilla extract
½ cup blanched almond flour
½ tsp baking soda
½ tsp sea salt
½ cup chopped dark chocolate
1 tsp flakey sea salt like Maldon
Instructions
- Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
- Add the butter to a small saucepan over medium heat. Simmer until the butter turns brown and lets off a DELICIOUS caramely aroma (this might take around 10 minutes), then remove from heat and let cool a bit.
- Pour the coconut unto a pan over medium heat and cook, stirring constantly, until it’s all browned. This can cook quickly so remember to keep stirring! Then remove from heat.
- Measure out 1/4 cup of the cooled browned butter into a large bowl, and add the coconut sugar, egg, and vanilla. Whisk to combine. Add in the coconut, almond flour, baking soda, and sea salt and stir just until mixed. Stir in the chocolate chunks.
- Scoop the dough into 12 cookies using a cookie scoop (or heaping Tbsp). Flatten out halfway with your palm.
- Bake for about 8-10 minutes, or until they are entirely golden-brown and crispy around the edges. Cool for about a minute, then sprinkle with flakey salt. Enjoy RIGHT AWAY for the most incredible texture!!!
