Raffaelo Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Coconut deliciousness these cookies are loaded and are pure perfection.
Ingredients
- 1 Cup Unsalted Brown Butter
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Shredded Coconut
- 3/4 Cup White Chocolate Chips
- 1/2 Chopped Almonds
- 1/2 Cup Crushed Raffaelos
Instructions
- Start by cutting butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled in a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add coconut, chocolate chips, almonds and raffaelos and mix until combined.
- Cookies need to be baked right away this dough does not refrigerate well.
- Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie dough about half way since its loaded it needs to be flatten so it can spread. Bake 6 at a time in a large cookie sheet.
- Bake at 350 degrees for 10 minutes until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- When you fix the shape of your cookies if you choose to its totally optional add more chocolate chips and cut your raffaelos in hald and place on top.
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Share your pics with me on social media! #sweetmelibakery
