Pour the sauce-like mixture into a tall, narrow container, and allow it to cool until the steam subsides, about five minutes. Add a bit of refined coconut oil , and process with anuntil silky-smooth. While the mixture is still warm and fluid, pour it into a glass jar.
Cover the jar and refrigerate until the mixture is cold and hard, about two hours, then let the cookie butter stand at cool room temperature until glossy and soft. Above that range, the cookie butter will begin to melt, breaking the emulsion and allowing a greasy layer of coconut oil to rise to the top. Below that range, the coconut oil in the cookie butter will be too cold and hard, making the"butter" impossible to spread and resistant to melting on your tongue, where it will sit like a waxy lump. But when it's in the zone, homemade cookie butter will have a consistency like creamy peanut butter—wonderfully thick and spreadably smooth.
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