Pre-heat oven to 170-180C.

Add butter to a hot pot and let it cook for 3-4 mins until it starts to caramelise. Once nutty brown, add coconut and roast in the butter for approx. 2 mins.

Take butter mixture off heat and pour into a bowl sitting in an ice bath.

Take 1 cup of the brown butter and add the brown sugar and caster sugar, incorporating until smooth.

Add miso paste. Add eggs one at a time and mix until it forms a smooth batter.

Add dry ingredients and mix gently. Add baking powder and baking soda. Add white chocolate buttons and mix through.

Rest for 1-2 hours.

Roll in small balls (approx. 60-70g each or the size of an ice-cream scoop) and place on a lined baking tray.

Bake for 10-12 mins or until caramel coloured.