I’ll admit that these tropical brown butter cookies aren’t the healthiest of treats, but they are packed with the flavors of summer, which make for a decadent and delicious cookie. I started with a basic cookie base, then made a few tweaks and additions to get to the final product of perfect tropical brown butter cookies. The brown butter highlights the salted macadamia nuts and flakes of coconut to bring you to the tropics regardless of your location.
Tropical Brown Butter Cookies:
- 1 cup (2 sticks) salted butter, browned
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 1 cup oat flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 cup unsweetened coconut flakes
- ½ cup roasted lightly salted macadamia nuts, chopped
Preheat the oven to 375 degrees
Start by making the brown butter. Using a large pot, melt the butter until it starts to brown. NOTE** It is very important that you use a large pot for this. The butter will bubble up a lot, and if you use a pot that is too small, it will bubble over. Trust me, I made this mistake the first time I made these. The browning process should take about 5- 8 minutes over medium heat. Make sure to stir constantly so the butter turns a chestnut brown color, but does not burn. You will smell the nuttiness as the butter browns. Once it is a deep golden brown, remove the pot from the heat and let it cool for a couple of minutes.
In the bowl of a stand mixer, add the brown butter and sugars, and beat on medium speed for five minutes to start and dissolve the sugar and cool down the brown butter. After five minutes, add in the vanilla bean paste then the eggs one at a time, and continue to mix until everything is fully combined.
In a separate bowl, mix the flours and baking soda until everything is equally distributed. Add the dry mixture to the wet mixture in three batches, and mix until the dry ingredients are moistened.
Next add in the macadamia nuts and coconut, and mix until distributed throughout the batter.
Scoop tablespoons of the dough onto a baking sheet lined with parchment paper or a silicone baking mat, and leave about an inch to an inch and a half in between each cookie. Bake the tropical brown butter cookies for 7-9 minutes until they are just barely golden. I like mine soft, so I bake for 7 minutes.
Enjoy!