Coconut Biscotti

Becky Luigart-Stayner

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.

Yield: 20 cookies (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 25
  • Fat: 2.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.8g
  • Carbohydrate: 15.3g
  • Fiber: 0.6g
  • Cholesterol: 21mg
  • Iron: 0.5mg
  • Sodium: 87mg
  • Calcium: 13mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 300°.
  2. 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.
  3. 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.
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