Coconut Biscotti

Total Time
50mins
Prep
15 mins
Cook
35 mins

If you are a coconut lover these are a must.

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Ingredients

Nutrition
  • 12 cup sugar
  • 12 cup butter, softened
  • 2 tablespoons vanilla
  • 2 eggs
  • 1 12 cups shredded coconut, lightly toasted
  • 1 12 cups flour
  • 1 teaspoon baking powder
  • 12 cup toasted almond, chopped (optional)
  • 12 cup milk chocolate chips or 12 cup semi-sweet chocolate chips, melted

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl cream together sugar and butter.
  3. Add vanilla, eggs and coconut.
  4. Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
  5. Stir in nuts if desired.
  6. On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
  7. Bake for 20-25 minutes.
  8. Reduce oven temp to 300.
  9. Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
  10. Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
  11. Cool completely and either dip or drizzle with melted chocolate.
  12. Store in a air tight can or jar. Do not store in plastic.
Most Helpful

3 5

These were good, but being a coconut lover, I was disappointed that I really couldn't taste the coconut that well. I would definately double the amount of the coconut if I make again

5 5

As I am a coconut fan, this is a tasty recipe and very easy to make. I did not use the almonds. I did have to use a little more flour then suggested. I gave these biscotti as a gift in a nice jar with a bag of coffee and a coffee mug....it was a hit.