Toasted Coconut Browned Butter Cookies (Grain-Free)

Scale

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

Cook Mode Prevent your screen from going dark

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!!!