Ingredients
Scale
- ½ cup (113.5 g) unsalted butter, browned and cooled
- 1⅓ cups (166.67 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¾ cup (150 g) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (62 g) unsweetened shredded coconut
- ⅔ cup (72.67 g) chopped pecans
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Brown the butter in a skillet over medium-low heat, stirring constantly until nutty and golden. Remove and cool.
- Whisk flour, baking soda, salt, cinnamon, and cardamom in a bowl.
- Mix cooled brown butter with brown sugar until smooth. Add egg and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in coconut and pecans.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake 9–12 minutes until edges are lightly golden.
- Cool on pan before transferring to rack.
Notes
- Do not burn the butter while browning.
- Chilling butter slightly helps speed cooling if needed.
- Store in airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian