Browned Butter and Coconut Chocolate Chip Cookies

Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 20


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

  • 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.