Best Coconut Biscotti Recipes

COCONUT BISCOTTI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

COCONUT CHOCOLATE BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
• Mix in the vanilla and then the coconut until well combined.
• With the mixer on low speed, gradually add the flour mixture and mix just until combined.
• The dough will be sticky.
• With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F.
• Line a large cookie sheet with parchment.
• Divide the dough into equal halves and place on the cookie sheet.
• Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
• Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
• Cool about 30 minutes on the cookie sheet.
• Reduce the oven temperature to 325°F.
• Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
• When slicing, hold the sides of the loaf near each cut to keep the slices neat.
• Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

CAKE MIX COCONUT-ALMOND BISCOTTI

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
• On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
• Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

LIME COCONUT BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

COCONUT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream together sugar and butter.
• Add vanilla, eggs and coconut.
• Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
• Stir in nuts if desired.
• 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.).
• Bake for 20-25 minutes.
• Reduce oven temp to 300.
• Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
• Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
• Cool completely and either dip or drizzle with melted chocolate.
• Store in a air tight can or jar. Do not store in plastic.

COCONUT-MACADAMIA BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.

COCONUT-PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
• Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
• Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.

CORNMEAL COCONUT BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
• Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.

WHOLE WHEAT COCONUT, CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 325F. Line baking sheet with parchment. In bowl of stand mixer mix flour, sugar, coconut, baking soda, baking powder and salt. In another bowl, whisk together eggs and vanilla. Add wet ingredients to stand mixer with paddle attachment running at slow speed. Continue mixing until dough forms a sticky ball, about 2 minutes. Roll dough out onto a floured surface and cut into two pieces. Form into 2 1/2 inch wide logs. Bake on prepared sheets for 25 minutes. Let cool slightly and slice on the diagonal into 1/2 inch wide slices. Bake on cut side for 25 minutes, flipping half way through. Let cool and store in an airtight container.

RED VELVET-COCONUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
• Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
• Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
• Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
• Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
• Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI

Steps:

• 1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
• 2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
• 3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
• 4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
• 5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
• 6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
• 7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
• 8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.

HAZELNUT COCONUT CHOCOLATE BISCOTTI

Steps:

• 1. heat oven to 350 and toast hazelnuts on sheet pan for about 20 minutes or until slightly brown. Remove from oven and put aside to cool. Put the coconut on a sheet pan and toast for about 5 minutes as well. Watch coconut. You want it to be light golden in color. Coconut toasts up quickly.
• 2. Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
• 3. In another bowl. Whisk the eggs,water,butter,and vanilla together. add to chocolate mixture. Mix with hands until crumbly. Add the chocolate chips,coconut,and cooled hazelnuts. Put your hands in and mix to a moist ball. It takes a little bit to get it to combine. wash your hands,and Flour hands lightly. before handling the ball again to place and shape on pan before rolling.
• 4. Roll ball in to a log about 16 inches long,1 inch thick,and 5 inches wide.Place on parchment lined baking sheet. Bake for 30 minutes. Remove from oven and cool for 10-15 minutes. Cut loaf in to 3/4-1 inch slices. Place slices carefully on their sides. Put back in the oven and bake 10 minutes. Take out of oven and flip cookies over,and bake another 10 minutes. For a crispier cookie bake 5 minutes longer on each side.or just cool after 10 minutes on each side. They will harden up after they cool.) Cool cookies.
• 5. Take the pieces and line them up side by side as if putting the log back together. Melt the chocolate chips with the shortening in a double boiler. Stir until melted and smooth. Drizzle the chocolate over the Biscotti top. I place the chocolate in a plastic baggie and snip the corner to squeeze the drizzle over the top more evenly. cool or refrigerate until chocolate sets. Store in air tight container or freeze up to 2 months.

CORNMEAL COCONUT BISCOTTI

Steps:

• 1. Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl. 2. In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky. 3. Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them. 4. Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs. 5. Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.

COCONUT WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a medium bowl, cream together the sugar and the butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
• Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them til they are 3 inches wide.
• Bake for 30 - 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 - 15 minutes.
• Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
• Return to oven for an additional 15 minutes. Until crisp and light brown. Cool and store in an airtight container.

COCONUT WALNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
• Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
• Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
• Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
• Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

COCONUT ALMOND BISCOTTI

Steps:

• Preheat oven to 350F and line a half-sheet pan with parchment paper.
• Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
• Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325°F.
• Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
• Cool the cookies completely, then serve with coffee.

TOASTED COCONUT-ALMOND BISCOTTI

Steps:

• *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT CHOCOLATE BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
• Mix in the vanilla and then the coconut until well combined.
• With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky.
• With the mixer still on low, mix in the almonds, if using. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F.
• Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet.
• Working on the sheet, shape each half into a loaf about 4 inches wide, and 3/4 inch high.
• Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
• Reduce the oven temperature to 325°F. Cool the loaves about 30 minutes on the cookie sheet.
• Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat.
• Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
• Lastly, gently melt the chocolate and drizzle over each cookie. Allow the chocolate to set before eating if you can wait that long.

COCONUT BISCOTTI

Steps:

• Combine flour, baking powder, soda, salt and nutmeg. Place sugar, vanilla, eggs in a different bowl. Beat two minutes until thick. Add to flour mixture. Stir in coconut (toast first). Turn dough onto a floured surface, knead seven to eight times. Shape dough in 15" x 3" roll. Place on parchment paper lined cookie sheet. Pat roll to 1" thickness. Bake at 300 degrees for fourty minutes or until golden brown. Cool five minutes on wire rack. Cut diaganally into 1" slices. Bake 20 minutes or until thoroughly toasted. Remove from cookie sheet and cool.

COCONUT BLISS BISCOTTI

Steps:

• Directions 1. Preheat oven to 350. Combine first 6 ingredients in a large bowl (Flour-Salt) in a bowl. Set aside. Combine coconut extract, almond extract, eggs and egg white in a small bowl. Add to flour mixture, stirring until well-blended (dough will be dry). 2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. 3. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake 7 minutes. Turn cookies over, and bake an additional 7 minutes or until lightly toasted. Remove from baking sheet; let cool completely on wire rack. 4. Place chocolate in a small bowl and melt in the microwave for 30 seconds. Stir and microwave an additional 30 seconds or until smooth. Be carefull not to burn the chocolate. Spread a thin layer of chocolate on one side of each cookie. Well the chocolate is warm sprinkle biscotti with chopped almonds and/or coconut. Allow chocolate to harden completely. Store in an airtight container for up to three weeks.