From Season 4
Three sweeteners and a slow but effective baking technique yield cookies with a satisfying crunch and a praline-like texture.
Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.
Cool is good, hot is not.
To determine if we could cheat and buy ready-to-bake cookie dough, we baked up cookies from homemade dough, cookie dough sold in the traditional log shape, and the new dough bars.