Browned Butter Coconut Macadamia Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies with Toasted Coconut and Macadamias are so addictive, you’ll have a hard time sharing.


  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons (1 3/4 sticks) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large whole egg
  • 1 large egg yolk
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped macadamia nuts**
  • 1/2 cup coconut flakes, toasted


  1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Line two large baking sheets with a silicone baking mat or parchment paper.
  2. Place coconut flakes in a cold 12-inch nonstick skillet. Shake the skillet to distribute the coconut in an even layer. Warm the coconut flakes over medium heat for 2-3 minutes. When you start to hear the oil from the coconut sizzle and become fragrant, flip and toss the coconut flakes in the pan. Continue doing this until the coconut is browned throughout. Then remove from heat and set aside.
  3. Whisk the flour, baking soda together in a medium bowl. Set aside.
  4. Heat 10 tablespoons of butter in a 10-inch skillet with a light surface over medium-high heat until melted, about 2 minutes. Stir and swirl the butter constantly. Continue cooking until the butter is medium to medium-dark golden brown and has a nutty aroma, about 2 minutes longer. Immediately remove from heat and transfer the browned butter to a large bowl. Add the remaining 4 tablespoons of butter and stir until completely melted. (Read our guide here for how to avoid burning the butter.)
  5. Add brown sugar, granulated sugar, salt and vanilla to the melted butter. Whisk until fully incorporated. Add the whole egg and egg yolk. Whisk until the mixture is smooth and no sugar lumps are remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. 
  6. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny. Stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips, macadamia nuts and coconut flakes, giving the dough a final stir to make sure there is no remaining dry flour.
  7. Use a cookie scoop to portion the dough*. Place cookies about 2 inches apart on the sheet. 
  8. Bake one sheet at a time, rotating halfway through the baking time until cookies are golden brown, 10 to 14 minutes. Transfer to a wire rack and then cool to room temperature.


  • *If you don’t have a cookie scoop, use a heaping tablespoon.
  • Place cookie dough balls 2 inches apart so that they don’t run into each other when baking.
  • **We recommend putting the macadamia nuts in a sealed bag and then using a rolling pin to lightly break the macadamias into smaller pieces.  

Keywords: Brown butter, macadamia nuts, chocolate chips, toasted coconut, cookie