Gluten-Free Coconut Macaroons with Brown Butter

Brown the butter:
0 Combine the vanilla pod and scrapings with the butter in a small saucepan. Cook over medium heat, swirling occasionally, until the butter turns golden with brown flecks and smells nutty, 5 minutes or so. The butter will foam up when it's nearly done, so watch it carefully at this point. 
9 When the butter has browned, pour it into a heatproof measuring cup to stop the cooking. Remove the vanilla pod (you can wash and dry it and stick it in a jar with alcohol and more vanilla beans to make vanilla extract) and set aside.
Make the dough:
1 Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste with the sugar and 1 egg white on medium speed until smooth. 
10 Add the remaining 3 egg whites, salt, and coconut, beating until combined, then add the flour and beat until incorporated. 
11 Turn the mixer to low and, with the motor running, drizzle in the brown butter, mixing until the dough is homogenous.
2 Remove the bowl from the stand mixer and give the dough a stir with a sturdy spatula to make sure it is thoroughly combined. Chill the dough 1 hour. Or cover and chill for up to 2 days.
Bake the macaroons:
3 Position a rack in the upper third of the oven and preheat to 350º. Stack a rimmed baking sheet atop another rimmed baking sheet (this will prevent the bottoms of the cookies from burning) and line the top one with parchment paper.
4 Scoop the chilled dough into 1-inch balls (I like to use a #40 spring-loaded ice cream scoop) and place them 1-inch apart. 
12 Bake the cookies until they're golden all over, 20-25 minutes, rotating the pan once halfway through to ensure even baking.
5 Remove the cookies to a cooling rack and let cool completely before storing in an airtight container at room temperature. These macaroons are best they day they are baked, but will keep for up to a few days.