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Coconut Ranger Cookies

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Ingredients

  • Prep Time: 20 minutes
  • Cook Time: 11–13 minutes
  • Chill Time: 1 hour (recommended)
  • Total Time: ~1 hour 35 minutes
  • Servings: 12 large cookies (100g each)
  • Yield: About 12 cookies

Instructions

  1. Instructions
  2. Brown the Butter (Optional but Recommended)
  3. In a light-colored saucepan, melt the butter over medium heat.
  4. Stir constantly until the butter foams, turns golden brown, and smells nutty (5–7 minutes).
  5. Remove from heat and cool for 10–15 minutes.
  6. Mix the Wet Ingredients
  7. In a large bowl, combine browned butter, granulated sugar, and brown sugar.
  8. Beat with an electric mixer or by hand until smooth and slightly fluffy (2–3 minutes).
  9. Add eggs and vanilla extract, mixing until combined.
  10. Combine the Dry Ingredients
  11. In a medium bowl, whisk together flour, baking soda, cornstarch, milk powder, and salt.
  12. Gradually add dry ingredients to wet mixture, mixing until just combined (avoid overmixing).
  13. Fold in the Mix-Ins
  14. Using a spatula, gently fold in rolled oats, shredded coconut, and white chocolate chips.
  15. (Optional) Stuff with Marshmallows
  16. Take 100g of dough, flatten slightly in your hand.
  17. Place 2–3 mini marshmallows in the center.
  18. Wrap dough around marshmallows and roll into a sealed ball.
  19. Chill the Dough
  20. Cover dough or portioned balls and refrigerate at least 1 hour (overnight preferred).
  21. Chilling enhances flavor and reduces spreading.
  22. Bake the Cookies
  23. Preheat oven to 175°C (350°F).
  24. Line baking tray with parchment paper.
  25. Scoop 100g dough balls onto tray, spaced apart.
  26. Bake 11–13 minutes until edges are golden and centers slightly soft.
  27. For thinner cookies, gently press dough balls before baking.
  28. Optional: Sprinkle flake salt immediately after baking.
  29. Notes
  30. Browning the butter adds deep, nutty flavor but can be skipped for a simpler version.
  31. Use sweetened coconut for a sweeter cookie; unsweetened for less sweetness.
  32. Half-stuff cookies with marshmallows for variety in one batch.
  33. Cookies firm up as they cool—don’t overbake.
  34. Storage
  35. Room Temperature: Store in airtight container up to 5 days.
  36. Freezing Dough: Freeze portioned balls; bake from frozen adding 2–3 minutes to bake time.
  37. Freezing Baked Cookies: Wrap individually; freeze up to 2 months.
  38. Nutritional Info (Per Cookie – Approx. 100g)
  39. Calories: 210 kcal
  40. Carbohydrates: 28 g
  41. Protein: 3 g
  42. Fat: 9 g
  43. Saturated Fat: 5 g
  44. Cholesterol: 30 mg
  45. Sodium: 80 mg
  46. Fiber: 1 g
  47. Sugar: 18 g

Notes

Browning the butter adds deep, nutty flavor but can be skipped for a simpler version.

Use sweetened coconut for a sweeter cookie; unsweetened for less sweetness.

Half-stuff cookies with marshmallows for variety in one batch.

Cookies firm up as they cool—don’t overbake.

Find it online: https://pinchofwarmthbakes.com/coconut-ranger-cookies/