I am really sorry about this, but you are going to have to break your little "I've had too much fun this summer eating and drinking and lazing around and I need to punish myself" diet and get back on the life enjoyment wagon. One bite of these cookies and it's game over for me. It's a good thing I made them with the intention of giving more than half away to a breast feeding mother when I take her a meal tomorrow, because she needs these cookies. I just happen to really love these cookies. My Fitness Pal does not. She (my fitness pal) is a hater and doesn't want me to have any fun anymore. Well, I've had enough of her judgment for one day, so I'm going to give you this recipe, make another cup of coffee, and hide from my children while I eat another cookie. Everyone's day will be better because of it.

See those big square chips of flaked coconut? That's where it's at, people.

Coconut Brown Butter Cookies (Yes, really. Too good to be true, right? Right.)

-from smittenkitchen.com

1 cup (2 sticks) unsalted butter
2 tablespoons water
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup packed light-brown sugar (Guess what? I only had dark brown sugar. I used it. Cookies are still awesome, in fact I'd assume they are better because of it. The end.)
1 large egg
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 3 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
4 cups dried, unsweetened coconut chips (this is not sweetened flaked coconut that you usually buy in the baking aisle. Do not use that kind. It will be too sweet and just not at all right. Bob's Red Mill makes the unsweetened kind, and they are over in the health food section or organic area. They are heaven on earth. Pretty sure Trader Joe's makes them, too).

Melt the butter in a saucepan over medium heat and cook stirring frequently until browned. Pay very close attention to this butter. It will foam and you will think it will never brown, but it will. Do not walk away, or you will burn it and you will be so, so sorry. When it smells nutty and is nicely brown (think caramel color), remove from heat and pour it into a glass measuring cup (make sure you scrape any browned bits from the bottom of the pan into the cup, too). Add two tablespoons water and stir (this will bring the volume up to 1 cup again. Butter loses water in the process of browning it). Chill the butter until solidified (about an hour or two). Or you can do this far ahead of time like I did, and then set it back out on the counter to soften slightly before using. All this fuss is worth it, I promise. In the bowl of a mixer, whip brown butter and both sugars together until fluffy, add vanilla, and then the egg and mix well. In a small bowl whisk flour, baking soda, and salt together. Add half the flour mixture to the butter/sugar, and then the other half, mixing well until all is incorporated. Add the coconut in two batches. Line cookie sheets (I needed 3) with parchment and using a 2T scoop, place cookies a few inches apart. They will spread when baking, so give them some room. Use the back of the scoop to flatten each cookie slightly. Bake for 12-14 minutes, or until golden all over. Cool for 2 minutes on baking sheets before transferring them to a cooling rack.