Welcoming Spring.

Happy Thursday y'all!

After welcoming the first days of spring round' these here parts with wet and stormy weather, I was positive that I wouldn't see the sun for days! Then, low and behold, I was cruising around in M.J. (that is my little white Jetta...short for Mary Jane (duh, Spider man? Yes I name my cars), and the sun started beaming down upon me as the clouds opened up, revealing a gorgeous crystal blue sky. It was heaven. Anyway, it finally felt like Spring yesterday, and I welcomed it with open arms, and a bit of baking.

 Let's just say that I am so overjoyed to share this recipe with all of you. Now, I love family shopping trips. I mean, they have been happening for like, as long as I have been alive in my family, so they are somewhat of a tradition, right? Sure. There are those random moments where my family just gets bored out of our minds on the weekend, so we think of the necessities that we need to shop for, and plan a mall stakeout. By necessities I mean those glitter stiletto's from BHLDN  that I had a conversation with about how great they would look on my feet at the next wedding I attend. Yes. Anyway, after so much shopping, we all get exhausted pretty quick. 

Oh, oh. Then you know what time it is. Re-charge time. Best way to re-charge? Cookies from the Great American Cookie Co. I have always been a sucker for their white chunk macadamia nut cookies...its just something about those macadamia nuts that remind me of a tropical island...because macadamia nuts are totally from Hawaii, right? Yes. Well, we will just say that they are. I decided that it was about time that I try to re-create these cookies, but instead, up the WOW factor. So, how did I do that? 

BROWN BUTTER + TOASTED COCONUT. 

 Because  

 what says spring 

 more than brown butter and toasted coconut?

Now, who wants to go on vacation with me? Margaritas anyone?

Brown Butter Toasted Coconut White Chocolate Macadamia Cookies:

Ingredients:

1 c. (2 sticks) of unsalted butter

1/4 c. milk

2 c. brown sugar

2 t. pure vanilla extract
2 large eggs

3 1/2 c. all-purpose flour

1/4 t. salt

1 t. baking soda

1 c. roughly chopped macadamia nuts

2 c. white chocolate chips

1 c. unsweetened, shredded coconut

Instructions:

1. Preheat oven to 350 F. 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.

Makes around 38-40 cookies.

MANGIA!!!