SCR Browned Butter Toasted Coconut Oatmeal Cookie

It's reveal day for Group 3 of the Secret Recipe Club! We have a month to stalk someones blog, get to know them and finally make a recipe from their blog. This last month I have been stalking Chelsy's blog Mangia . What a fun gal. I love her Friday Link Love--just great links from many blogs. So much inspiration. Chelsy is beautiful and fun. She describes herself as a homebody. She loves to serve others, by taking them treats or just being there for them. She talks about her little sister and her mother and how they love to get together. Chelsy sounds like someone I would like to go to lunch with!
Chelsy's blog is just plain fun! She makes many gluten free dishes but she also has plenty of dishes for everyone. I saw a yummy Cilantro Citrus Slaw that was served with bar-b-que chicken tacos. I've got to make the slaw soon!
 But... Browned Butter won my heart, it is my new favorite flavor! It smells heavenly and makes everything taste delicious. Chelsy had several browned butter cookie recipes, I had to try one! One of my new favorite flavors is browned butter, it smells heavenly and makes anything taste delicious.
I just might have a new favorite cookie recipe--thank you Chelsy!

Browned Butter Toasted Coconut Oatmeal Cookies
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 C. butter
1 cup granulated sugar
3/4 cup brown sugar
1 Tbsp Pure vanilla extract
2 1/2 cups all purpose flour
1 cup quick cooking oats
3/4 tsp. baking soda
3/4 tsp salt
1 large egg
1 large egg yolk
1/2 cup toasted coconut (sweetened or unsweetened - you choose)
1/2 cup chopped pecans, toasted
1 cup dark chocolate chips or chunks (optional--yes I think there is enough going on you don't need the chocolate). Did I just say that??

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  On one baking sheet spread out the shredded coconut.  Toast coconut for about 6 minutes until browned and fragrant. Remove from oven, cool in a small bowl. Toast pecans until fragrant.
 **Please devote your entire attention to the butter browning.  This is NOT the time to multitask!  Do not answer the phone, load the dishwasher, Play Words With Friends etc.
Melt butter in a medium saucepan over medium heat.  The butter will begin to foam and crackle as the water evaporates from the butter.  Once the crackling subsides the butter solids will begin to brown.  Keep a close eye on the butter at this time.  You may notice the smell of the butter changing. Once well browned, immediately remove the butter from the pan so it will not continue cooking and burn.  Allow the butter to cool for a few minutes

In a medium bowl whisk together flour, oats, baking soda, and salt.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment measure sugars. Add the brown butter and beat on medium speed for about 2 minutes.  The mixture may look grainy, it's ok!

Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become silky smooth.  Add vanilla and beat.

With the mixer on low speed add the dry ingredients.  Beat until just incorporated.   Then fold in the toasted coconut, pecans and chocolate chips.  The dough will be thick. My dough was very thick, prpbably from adding extra coconut and nuts. I added a tablespoon of water. I bake a test cookie just to see how it looks.

Spoon by the tablespoons onto the parchment covered baking sheets.  Bake for 10-12 minutes until golden brown but still slightly soft in the center.  Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

I had some extra dough, I put it in a sprayed mini muffin pan and cooked it for 12-14 minutes.  Perfect little muffins, gooey in the inside. Great with a scoop of ice cream. So many delicious options!

To see other great recipes from Secret Recipe Club members, visit the links below!

Puff Pastry Mini Apple Bites   Bacon Rolled Sour Cream and Chive Chicken Bites   Crockpot Carnitas   Vegan Cashew 'Cheese'   Breakfast Hash   Strawberry Poke Cake   Classic Shortbread   From-Scratch Chicken Pot Pies   Greek Couscous Salad   cheesy gooey eggplant bake   S'mores Cookies   Tortilla Wrap   German Potato Salad   Yellow Cake with Chocolate Icing~   Pork Gyoza with Honey-Soy Dipping Sauce   Lemon Bites   The Best Poundcake Ever   Butterfinger Rice Krispie Treats   Pane Bianco   SECRET INGREDIENT CHOCOLATE CHIP COOKIES   Tagliatelle Alla Bolognese   Sticky caramelised onions on crispy flax crackers   Whole Wheat Flour Tortillas   Smashed and Roasted Red Potatoes   Crunchy Chocolate Squares   Cinnamon Brown Sugar Instant Oatmeal   Chocolate Pecan Pie Bars   The Not So Sloppy Joe   Foodness Gracious   * Soft Pretzels Bites !! *   Crispy Roasted Chickpeas   Trail Mix Cookies   Pak Choi And Carrot Meatballs   Tuscan Sausage Soup w/Spinach & White Beans   Cheddar Cauliflower Soup   sausage, peppers and onion quiche!   Red (brown) Rice Salad   Chocolate Coconut Hazelnut Cookies   Brownd Butter Toasted Coconut Oatmeal Cookies   Risotto with Caramelized Onions, Rosemary & Thyme   Chocolate Chip Cookie Dough Stuffed Cinnamon Buns   Banana bread bars with brown butter cinnamon icing   COCONUT-CHOCOLATE CHIP SHORTBREAD COOKIES   Hot Fiesta Dip   Chocolate Peanut Buddy Bars   Chicken Bacon Ranch Taquitos   Chicken Parmigiana   Blueberry Flaugnarde   Vegan Iced Chai Latte & Mexican Chocolate Pudding   Individual Lemon Berry Trifles   Our First Paella   Roasted Red Pepper Soup with Cashew Pesto   Cookie Bark & Zucchini Carrot Cake   Chocolate Caramel Shortbread / Homemade Twix   Not Tuna Salad on a Mini Bagel   Vegan Chocolate Peanut Butter and Jelly Cups   Gougères from The Pink Apron   Prosciutto Mozzarella Frittata   Edamame Hummus   The Last Brownie   BBQ Beef Sangies   Deviled Egg Sandwiches   Crunchy Oriental Beef Salad   White Chocolate Yogurt Mousse   Cinnamon Orange Sangria   Triple Chocolate Banana Milkshake

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