It’s the most delicious time of year on Twin Cities Live when Elizabeth partners up with some of the Twin Cities’ best bakers to bring you 12 Days of Cookies. Today, Elizabeth visits Katy Gerdes at Angel Food Bakery in Minneapolis to make one of Katy’s absolute favorite treats: Coconut Browned Butter Cookies. Katy says these cookies sell out at her bakery and she’s sure your friends and family will love them too!
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Katy loves the idea of enjoying her Coconut Browned Butter Cookies with Bridgeman’s Praline Pecan Ice Cream.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their holiday flavor, Peppermint Krisp. Look for Bridgeman’s Ice Cream at Hy-Vee, Kowalski’s, Von Hanson’s Meats, Oxendale’s or your local family market or check out Bridgemans.com to find a retail location near you.
Coconut Brown Butters
1 3/4 cups flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 lb butter
1/8 cup water (might need more)
1 cup brown sugar
3/4 cup white sugar
1/2 tsp vanilla
4 cups dried, unsweetened coconut chips
Oven @ 325 F
Melt butter over medium heat until it starts to turn golden brown and smell nutty, stirring frequently. Remove from heat, cool slightly and add water (should end up with 1 cup water/butter total per batch, keep brown bits in the liquid!). Chill until solid.
Whisk dry together.
Slightly soften butter (if needed) and cream with sugars until very light and fluffy.
Add in eggs & vanilla and beat well.
Add dry to wet on low and mix until just combined (5-10 seconds).
Pulse in coconut.
Portion and chill completely.
Bake until lightly golden brown on edges, rotating at 5 minutes.
Tap pan on counter when pulled from oven to help cookies fall.