Coconut Biscotti
Transport your taste buds to a tropical paradise with this irresistible Coconut Biscotti recipe! Perfectly crisp and twice-baked for that signature crunch, these elegant cookies feature the natural sweetness of unsweetened shredded coconut, a hint of vanilla, and optional coconut extract for an extra burst of island-inspired flavor. With a golden-brown finish and the optional indulgence of white chocolate drizzle or dip, these biscotti are as stunning as they are delicious. Ideal for pairing with a cup of coffee or tea, this easy-to-make recipe comes together in just over an hour and yields 24 servings. Whether enjoyed as a morning treat or a delightful after-dinner cookie, these Coconut Biscotti will quickly become a household favorite.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 100 grams Unsweetened shredded coconut
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Coconut extract (optional)
- 60 grams Unsalted butter (melted and cooled)
- 100 grams Optional: White chocolate (for drizzling or dipping)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Stir in the unsweetened shredded coconut, ensuring it is evenly distributed throughout the dry mixture.
In a separate bowl, beat together the eggs, vanilla extract, coconut extract (if using), and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be slightly sticky but manageable.
Divide the dough in half and shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, leaving space between them to allow for spreading.
Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a serrated knife, carefully slice the logs diagonally into 1.5 cm (0.6-inch) thick pieces.
Place the biscotti slices cut-side down on the baking sheet. Return the sheet to the oven and bake for an additional 15 minutes, then flip the biscotti and bake for another 10 minutes until crisp and golden on both sides.
Transfer the baked biscotti to a wire rack to cool completely before serving.
Optional: Melt the white chocolate according to package instructions and drizzle or dip the cooled biscotti for a decorative touch.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 217.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
