6.

To Bake: Bake until the cookies are puffed and golden, but still quite steamy and soft in the middle, about 12 minutes. Due to the unique melting point of coconut oil, the cookies will seem doughy and raw in the middle, but they will become increasingly thick and firm as they cool. Cool directly on the baking sheet until the crumb is set, about 5 minutes. These cookies are best served fresh, or within 12 hours of baking, but leftovers can be kept in an airtight container at room temperature for up to 2 days.