Best Coconut Chocolate Biscotti Recipes

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.

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.

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.

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.