In a medium saucepan, melt butter over medium heat.
Chill browned butter in the fridge until it solidifies, about 1 to 2 hours.
Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
Scrape chilled browned butter and any bits into a large mixing bowl.
Add sugars and beat together until fluffy.
Add egg, vanilla, flour mixture, and coconut chips in separate parts as directed.
Scoop dough into balls, arrange on baking sheet, flatten slightly, and bake at specified times and temperatures.
Cool cookies on baking sheet before transferring to a cooling rack.
Store cookies at room temperature for up to one week.
