Chewy Browned Coconut Butter Cookies
Why This Recipe Works
by Tim Chin
For us, one of the most gratifying experiences as cooks is working with a completely new ingredient and coming up with something delicious. 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. Without using butter. Or eggs. Or even vanilla. In fact, this vegan cookie contains only six ingredients (plus a little water). With very little to stand in its way, the browned coconut butter flavor is front and center. This cookie is craggy and crispy at the edges, chewy in the center, and bursting with toffee-like toasted coconut flavor.
Photography by Steve Klise
Food Styling by Marie Piraino