Ingredients for Coconut Biscotti
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How to Make Coconut Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the shredded coconut and mix well.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the nuts (if using).
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 20-25 minutes, or until the edges are lightly golden.
- Reduce oven temperature to 300°F (150°C).
- Let the logs cool on the baking sheet for 10 minutes.
- Transfer the logs to a wire rack to cool completely.
- Once completely cool, use a serrated knife to slice the logs into 3/4-inch thick slices.
- Arrange the slices on the baking sheet, cut-side up.
- Bake for another 15-20 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack.
- Melt chocolate (if using) and dip or drizzle over the cooled biscotti.
- Store in an airtight container at room temperature. Do not store in plastic.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
30g
Carbs
6g
