Brown Butter Toasted Coconut White Chocolate Macadamia Cookies

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Spread coconut out onto baking sheet. Bake for 6-8 minutes, or until slightly golden brown. Immediately transfer to a small bowl to cool.
2. For the brown butter, melt the butter in a medium saucepan over medium heat. The butter will begin to foam and crackle (don’t stand too close, it might spit at you!). That is a great sign. Once the crackling subsides, keep an eye on the butter as it will begin to brown. You will begin to smell the butter as it browns. This takes between 5-7 minutes. Once the butter is completely brown, remove and place in a small bowl to cool.
3. Once the butter has cooled, in the bowl of a stand mixer, beat the brown sugar and butter on medium speed for about 2-3 minutes.
4. Add the eggs and beat again. The batter should look pretty silky after this.
5. Add milk and vanilla extract and beat again. You should scrape down the sides of the bowl after this to prepare for the dry ingredients.
6. Add the flour, salt, and baking soda all at once to the mixer. Beat on low until fully incorporated, scraping down the sides as needed.
7. Fold in the white chocolate chips and the macadamia nuts (I did this with a couple of slow turns on the mixer).
8. Fold in the coconut.
9. Make tablespoon-sized balls using your hands and place each ball of dough on the prepared baking sheet.
10. Bake for 9-11 minutes.
11. Cool on baking sheet, or transfer to a cooling rack.