I wasn’t even going to post this, because the actual cookies that inspired this fail are SO GOOD that they deserve a perfect post. Like seriously, I’ve made them right like two times and failed them three times, but that is because I was rushing and not really committed to making them right.
They are are mostly coconut + butter and not a lot of flour + egg. The flavor is rich and warm and brown and toasty, and the texture is chewy with a lovely crispness around the edges. I don’t want to talk about them too much anymore, because they are now infecting my head, but just take my average words that they are incredible. I don’t even make any cookie recipe more than once.
So I wasn’t going to post it, but now I am, because the process shots turned out soooo lovely, and I wanted to show off my rare manicure that I got on The Day That I Did Everything I Wanted To Do. It was such a great day, but seriously, the below shot is pointless. Spot the coconut. The above shot of the brown butter is not pointless. Headlong dive.
What should have been beautiful cookies turned into mashed bars because I didn’t cool the butter and could have added a little more flour to the dough after the first sheet came out. OH WELL, flavor was still on point, even if the texture was lacking.
Doing everything I want to do, one day a year,
Fail Brown Butter Coconut Bars
These bars were supposed to be these cookies from smitten kitchen, which are so wonderful. If you want to make the cookies, don’t follow my fail recipe below.
1 cup (225 grams) butter
1 ice cube
1/2 cup plus 2 tablespoons (125 grams) granulated sugar
3/4 cup (145 grams) packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
1 teaspoon baking soda
Slightly heaped 1/2 teaspoon kosher salt
4 cups (240 grams) dried, unsweetened coconut chips
In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Stir in the ice cube.
Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
Pour the browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.
Scoop dough into approximately 2 tablespoon-sized balls, and arrange a few with a lot of room for spreading on first baking sheet. Bake for 12 to 14 minutes. Take the cookies out when they’re deeply golden all over. If you’re working by my fail recipe, then the cookies should have spread out and run together.
Cool cookies on baking sheet for 1 to 2 minutes before transferring the dough to a small pan. Press the dough firmly into the pan, let cool and cut into squares. Store in the fridge.