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!
These are my new favorite "Cooking Light" biscotti. Definately add the mini chocolate chips. I use coconut extract and make two loaves.
excellent biscotti. I added 2/3 cup of rolled oats, biscotti came out so nice and crispy. easy recipe to make can't wait to make again....
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!
One of my favorites!!
These biscotti are great. Sometimes I melt a little white chocolate and drizzle over the top. Yummy.
I used 1/2 tsp vanilla and 1/2 tsp coconut extract to increase the flavor. Will do this again. Will not use nutmeg again, it detracted from the coconut. Will also try making narrower logs for "mini biscotti." All in all a good recipe and nice enough for gifts.
Fantastic! Since I'm a chocoholic, I used the mini chocolate chips. Ninety calories is a great number, if you can make yourself stop at just one! I'd serve this one to family OR guests!
Came out very hard. Definitely a coffee dunker. Smelled wonderful when baking but had very little flavor. Knew I was chewing coconut but couldn't really taste coconut. Doubled ground nutmeg since I didn't have whole nutmeg to grate.
These have no butter or oil in them and yet they taste delicious. I would make no additions or alterations!
These are great with tea or coffee, and were easy to make. I had planned to give them away for Christmas, but wasn't impressed enough and I still have a tupperware full of them. I think they definitely need chocolate to give them a little something special.