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Browned Butter and Coconut Chocolate Chip Cookies

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 20
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Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.

Brooke McLay Recipe by Brooke McLay
June 21, 2012

Ingredients

1/2
cup butter (do not use margarine)
1
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1
egg
1
tablespoon water
3/4
cup shredded coconut, toasted

Directions

  • 1 Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
  • 2 In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
  • 3 Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

Expert Tips

Like nuts? Add 1/4 cup chopped pecans for extra crunch and flavor

Toast coconut in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until it begins to brown, then stirring constantly until golden brown. Or toast in the oven before baking the cookies for about 3 to 5 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
65.3
% Daily Value
Total Fat
6.9g
11%
Saturated Fat
4.8g
24%
Cholesterol
21.5mg
7%
Sodium
5.4mg
0%
Total Carbohydrate
0.8g
0%
Dietary Fiber
0.5g
2%
Sugars
0.2g
Protein
0.6g
% Daily Value*:
Vitamin C
0.10%
0%
Calcium
0.40%
0%
Iron
0.80%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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