Coconut Chocolate Biscotti
Indulge in the perfect balance of tropical sweetness and rich chocolate with this Coconut Chocolate Biscotti recipe! These twice-baked Italian cookies combine the nuttiness of toasted shredded coconut with the decadence of dark chocolate chips, creating a crunchy, flavorful treat that’s ideal for pairing with coffee or tea. Made with a hint of coconut oil and finished with an optional drizzle of melted dark chocolate, these biscotti are as visually appealing as they are delicious. Whether you’re preparing for a special occasion or whipping up a snack for your pantry, this easy-to-follow recipe promises irresistible results in just over an hour. Perfect for coconut lovers, these biscotti are a delightful way to elevate your cookie game!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
- 0.5 cup melted dark chocolate (optional for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a dry skillet over medium heat, lightly toast the shredded coconut until golden and fragrant. Set aside to cool.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs, vanilla extract, and coconut oil until smooth.
Add the wet ingredients to the dry ingredients and mix until combined. The dough will be thick and sticky.
Fold in the toasted shredded coconut and dark chocolate chips until evenly distributed.
Lightly flour your work surface and divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide.
Place the logs on the prepared baking sheet, leaving space between them, and gently flatten the tops.
Bake the logs for 25 minutes or until lightly golden. Remove them from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick biscotti pieces.
Return the biscotti to the baking sheet, cut sides up, and bake for an additional 12-15 minutes per side, or until dry and crisp.
Allow the biscotti to cool completely on a wire rack. If desired, drizzle melted dark chocolate over the biscotti for added flavor and let it set before serving.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 12.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 90 mg | 2% | |
*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.
