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45 minutes
45 minutes
- 1/2 cup butter (do not use margarine)
- 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
- 1 tablespoon water
- 3/4 cup shredded coconut, toasted
- Preheat the oven to 375°F. Melt butter in a small saucepan until golden brown and bubbly, stirring occasionally. Let it cool completely.
- Combine cookie mix, browned butter, egg, water, and coconut in a medium bowl until thoroughly combined. Use a tablespoon to drop dough onto an ungreased cookie sheet.
- Bake until golden brown, about 8 to 12 minutes. Let them cool for 1 minute, then transfer to a cooling rack. Store the cookies in an airtight container once they have cooled.
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