Coconut Biscotti

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 25g (15g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and shredded coconut.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. 6.
   Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide.
7. 7.
   Place the logs onto the prepared baking sheet, leaving space between them.
8. 8.
   Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
9. 9.
   Remove from the oven and let the logs cool for 10 minutes.
10. 10.
    Using a sharp knife, slice the logs diagonally into 1-inch thick cookies.
11. 11.
    Place the sliced cookies back onto the baking sheet and bake for an additional 10-15 minutes, or until they are crisp and lightly golden.
12. 12.
    Allow the Coconut Biscotti to cool completely before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for this recipe. If you prefer a stronger coconut flavor, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• For an extra burst of flavor, you can dip one end of the baked biscotti in melted dark chocolate and let it set before serving.
• If you prefer a softer texture, reduce the second baking time by a few minutes.
• Experiment with different additions such as chopped nuts or dried fruit to customize the biscotti to your liking.
• Store the biscotti in an airtight container to maintain their crispness.

Serving advice

Serve these Coconut Biscotti alongside a cup of freshly brewed coffee or tea. They are perfect for dipping and enjoying their delightful crunch.

Presentation advice

Arrange the Coconut Biscotti on a serving platter or in a decorative jar to showcase their golden color and inviting texture. Dust them with powdered sugar for an elegant touch.