Full Recipe
Author
Tim Chin | 2017-06-20
Description
After discovering that store-bought coconut butter—a concentrated, jarred puree of dried coconut meat—could be slowly browned to produce a tahini-like paste with the intense flavors of toasted coconut and toffee, we knew we had to use it in a cookie. Here we achieve the crisp-chewy texture of a good sugar cookie and the toffee-like flavor of my favorite chocolate chip cookie.
