dark chocolate coconut tahini cakies with tahini buttercream

happy new year! can you believe it’s already day two? there are approximately 106 days left until I see ariana grande in concert, but it’s not like i’m obsessively keeping track or or anything.

in the past, I’ve always completely dreaded the new year. despite spending time with loved ones and friends, the celebrations would always be followed by a weird melancholy feeling accompanied by thoughts like, “ugh, we have to start overrrrrrrr?”

this year was so different! the holiday season was cozy, fun and so fulfilling. we rang in the new year with fireball (never again), champagne and some rousing games of super smash brothers and ping pong (yes, we have a ping pong table, come visit!!)

I decided not to set resolutions. rather, I chose to set some short-term and long term goals. short term: find some part-time odd jobs to help pay for all of the butter I need. long-term: start strategizing and saving for my own bakery!!!! (lol did I just post this on the internet? I guess I have to do it now)

another short term goal of mine: recipe development!

the other day, I was wandering through the local co-op and stumbled upon Tony’s Chocolonely chocolate. it was on mega sale and I bought 5 bars. if you haven’t heard of this company, they are pretty damn awesome. long story short, all of their chocolate is fair trade and produced without the use of slavery or child labor, it’s delicious and it was the inspiration for my first recipe of 2019: dark chocolate coconut tahini cakies (cookie + cake) with tahini buttercream!


after making a bajillion cakes this holiday season, I decided that I wanted to make something a little easier than cake but more fun than a cookie. hence, the cakie! plus, it’s really fun to say cakie over and over again.

I loved the taste of the dark chocolate/pecan/coconut bar and I’ve been hoarding seed + mill tahini and decided they would complement each other really well. the results? absolute magic.

the tahini adds a perfect amount of nuttiness to complement the sweetness of the buttercream and chocolate and I love coconut, so there’s that.


Dark Chocolate Coconut Tahini Cakies with Tahini Buttercream

makes 24-36 cakies, depending on size

for the cakies:

2 cups (10 oz) all-purpose flour
1 ½ teaspoons baking powder
1 tsp kosher salt
1 cup (8 oz) unsalted butter, softened
½ cup (3 oz) brown sugar, tightly packed
¼ cup (3 oz) granulated sugar
½ cup (4 oz) tahini
2 eggs
1 teaspoon vanilla extract
6 oz dark chocolate of your choice, chopped (I used Tony’s 51% dark chocolate with coconut and pecans!)
½ cup sweetened shredded coconut

1. preheat your oven to 350 F
2. in a medium sized bowl, whisk together the flour, baking powder, salt and set aside
3. in the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy (3-4 minutes)
4. reduce the mixer speed to low and add tahini, making sure it is well incorporated before increasing speed back up to medium
5. add eggs, one at a time until well combined
6. add vanilla extract
7. reduce mixer speed to low and slowly add the flour mixture, followed by the coconut and chopped chocolate
8. scoop out even amounts of the mixture onto a baking sheet lined with parchment paper, about two inches apart. (I used a #40 cookie scoop to get uniform cookies).
9. bake cakies for 10-11 minutes, until just brown on the edges— you don’t want your bottoms to get too crispy!
10. let cool (in the meantime, you can make your buttercream!)

for the buttercream:

1 cup (8 oz) unsalted butter, softened
1/4 cup (2 oz) tahini
2 cups (6 oz) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 tablespoon whole milk

1. in a mixer fitted with the paddle attachment, cream together tahini and butter on medium until smooth (2-3 minutes)
2. with mixer on low, slowly add powdered sugar until combined before increasing speed to medium
3. add vanilla extract, salt, milk and mix on medium-high until light and fluffy (about 5 minutes)

using an offset spatula or butter knife, frost cakies, drizzle with tahini, sprinkle with shredded coconut and enjoy!

happy baking!