Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
How to Make It
Preheat oven to 300°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Just baked these and I love them. Although, I would like more coconut flavor. Maybe next time I'll add more coconut or some extract. These were super easy and quick to make. I did add regular chocolate chips and they came out great!!
These are very good, but not as decadent as other biscotti recipes that I've made. They are on the plain side. I made another batch adding 2 + 1/2 tablespoons of all natural and pure coconut oil, along with an extra 1/4 cup of sweetened coconut shreds, a ripe banana and 1 + 1/4 cup of mini Nestlé chocolate chip, and they were good, but would have been better without the banana. I also tried this exact recipe with Splenda's sugar blend mix, instead of straight sugar, and you could not taste the difference!
The nutmeg definitely added a "fall" flavor to this recipe, but not overwhelmingly so. The flavor reminds me of a snicker doodle with coconut, which sounds odd but the Nutmeg is subtle. Additions to enhance the biscotti would be a 1/2 c sweet potato and 2/3c oatmeal. Also, 2tb oil, 2/3c oatmeal and 2/3 c mini butterscotch chips worked well. Next, I will remove nutmeg, add mini chocolate chips, dried cherries and coconut extract.
Overall, I think for 90 calories and no fat/oil it's pretty tasty!
I made these using 1 cup white whole wheat flour, 1/2 cup unbleached all-purpose flour and coconut I had sweetened with my own vanilla sugar. I made two recipes, one with mini Ghiardelli chips, one without - both are fantastic. The dough is very easy to work with, not nearly as sticky as some biscotti dough I have encountered. These will definitely be added to my holiday (and beyond) repertoire.
Delicious. I omitted the nutmeg. I added 1 tsp coconut extract in addition to the vanilla. After I shaped the logs, I sprinkled them with more coconut. After the final baking, I dipped just the bottoms of half the batch in melted chocolate chips. I left half the batch plain. Some of the coconut topping fell off during the 2nd baking and was toasted, so I sprinkled it over the chocolate. Lovely. And both are fantastic--one is light and the other decadent.
I make this recipe over and over. Some previous reviews claimed the flavor was too subtle, but that is what makes them special. This is biscotti for coffee, not a dessert!
I never have enough to share because I keep them all for myself.
These are simple, delicious, and will impress everyone! I used unsweetened coconut and that was great too! Coconut extract would probably make a lovely addition. Chocolate drizzle sounds good too. Maybe I'll have to try it soon!