Coconut Biscotti


Ever since realizing how easy it is to make biscotti, I have been eager to try many different flavors.  Since I don’t drink coffee or tea though, I needed to find someone to bake for…and then I realized, I have the perfect recipient – my mother in law!  She drinks quite a bit of coffee and I knew she would happily be my taste-tester.  Last week I decided to whip up a batch since I knew I would be seeing her soon, and I happened to have all the ingredients for this recipe in my pantry.  Perfect!  These were quick and simple to make, and had just the right amount of coconut flavor.


Coconut Biscotti
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. grated nutmeg
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup flaked coconut
3 oz. dark or semi-sweet chocolate, finely chopped

Preheat the oven to 300 degrees F.  Line a baking sheet with parchment paper.

In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmeg.  Set aside.  In the bowl of a stand mixer, combine the sugar, eggs, vanilla and coconut extracts.  Beat on medium-low speed until thick and smooth, about 2 minutes.  With the mixer on low speed, add in the dry ingredients and mix until just combined.  Fold in the flaked coconut with a spatula.

Turn the dough out onto the parchment-lined baking sheet.  Divide into two equal segments and form each into a log 1-inch deep, and approximately 4 inches wide.  (Be sure to leave room between the logs as they will spread during baking.)

Bake for 40 minutes.  Remove from the oven and let cool for 5 minutes on a wire rack.  Using a serrated knife, cut the logs diagonally into 14-20 slices, depending on thickness.  Lay the slices on their sides and bake for 10 minutes.  Flip the slices over and bake for 10 minutes more.

Place the chocolate into a heatproof bowl.  Microwave in 20 second intervals, stirring in between, until completely melted.  Drizzle over the biscotti and allow to cool until the chocolate is set.

Source: adapted from Elly Says Opa!

8 Responses

  1. I’m ready to start experimenting with different biscotti flavors too! (Only, I love coffee and tea, so I tend to be my own taste tester. 🙂 ) Your biscotti are so pretty! Nice shot with the tea pot too.

  2. i love this one,, looks great ann.

  3. I’ve never tried coconut biscotti before, but these look really good! I love your tea set, btw 🙂

  4. What a great biscotti flavor – looks great!

  5. I just made coconut oatmeal cookies, I am going to try your biscotti next. I adore coconut!

  6. I love coconut and chocolate together, especially if I can add coffee in the mix. Thanks for the great post! I love the second picture, btw.

  7. Yours are so pretty and I love the tea kettle. It’s very European 😉

  8. I just made the coconut biscotti and they are fantastic! It’s only my second try at biscotti, but I’m sure I’ll be making these again. I even dipped some biscotti in chocolate instead of drizzling. (Hey, what’s not to love about more chocolate?)

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