I honestly love to bake and have cookbooks upon cookbooks with different types of dessert recipes.
And this time of the year, I have my staple cookies, but am always up for trying a new cookie.
My dad recently purchased Taste of Home New Cookies Handbook.
I sat down this past Sunday to leave through it and see if I could possibly make one of the cookies in it with ingredients I already had in the house.
I came across a recipe for Coconut Slice and Bake Cookies.
I didn’t want to make logs though and slice into the cookies, as well as use food coloring to dip coconut into to color them red and green to be quite honest. Too much work and probably pretty darn messy with two little girls trying to help me.
So, I decided that I would just form them in to balls and use my cookie melon ball shaper to form them into even ball sizes. You don’t need to use this and can do it by sight, but just made it easier for me and I am all for making things even simpler whenever I possibly can.
Then, I actually goofed and used less butter then I was supposed to and while mixing noticed that my cookie dough was very crumbly/floury and not very dough like.
So, thinking on my feet, I decided to add some of my Bailey’s coffee creamer in the flavor of Brown Butter Pecan to my cookies.
What resulted was something out of this world as far as flavor is concerned, because I am telling you the coconut and the brown butter pecan flavors together worked perfectly together. Truly a perfect blend of flavors and a cookie that even though I made and found by accident will be now making for years to come!
So, I am so happy to indeed share my latest cookie recipe for this year here and hope you will try, too!
Now, you can print, email or pin my recipe for Brown Butter Pecan Coconut Cookies below!
- 1/2 cup of butter, softened not melted
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 cup of Bailey's, Brown Butter Pecan Coffee Creamer
- 3 cups of flaked coconut, divided
- Soften butter in the microwave for about 20 seconds.
- In a large bowl ( I use my KitchenAid Artisan Mixer to mix), mix butter and sugar until light and fluffy; gradually beat in flour. Stir in 1 cup coconut. Shape dough into a round ball.
- Place 2 cups of coconut into a large mixing bowl. Use cookie melon baller to get small balls out of the dough. Roll cookie balls in coconut.
- Place rolled cookies 1 inch apart on ungreased baking sheets.
- Bake at 325 degrees for 17 minutes or until coconut begins to brown slightly and cookie bottoms are slightly browned, too.
- Remove from cookie sheets and put on cooling ranks before storing or serving.
Adapted from Taste of Home New Cookies Handbook
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