Ingredients
Method
Start by making the caramel shards
- Line a baking sheet with parchment paper and set aside. Get out all the ingredients for the caramel so they are at the ready.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all melt down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk vigorously just until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for 5 minutes before using your hands to break it into small shards. Set aside while we make the cookie dough
Make the dough
- Melt the butter in a medium sized saucepan. Once melted, add in the sweetened shredded coconut and continue cooking, stirring frequently, until the coconut is toasted and the butter is browned, roughly 5 minutes. Pour the mixture into a large mixing bowl and let cool for 5 minutes.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
- Too the slightly cooled brown butter, add the brown sugar and granulated sugar and whisk to combine. It should be clumpy. Add in the vanilla extract and both eggs, and whisk until smooth. Sift in the flour, baking soda, baking powder, cinnamon, salt, and unsweetened coconut. Use a large spatula to fold the mixture together, you should have a slightly thin and sticky dough. Finally, fold in the caramel shards.
- Shape the dough into balls and place two inches apart on the previously prepared baking pans (I always use a cookie scoop to shape these because the dough is so sticky). Bake for 11-13 minutes or until the edges appear set. Sprinkle the warm cookies with flakey sea salt and enjoy warm! Cooled cookies stay fresh sealed in an airtight container at room temperature for up to one week.