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Coconut Biscotti

  • Recipe Submitted by on

Category: Breakfast, Biscuits

 Ingredients List

  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • â…› teaspoon grated whole nutmeg
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 2 large eggs
  • 1 cup flaked sweetened coconut
  • 1 ½ cups all-purpose flour
  • Preheat oven to 300°.


Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 4 ingredients (through nutmeg) in a small bowl and whisk to combine. Place sugar, vanilla, coconut extract and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and flaked coconut, stirring to combine (dough will be very sticky). Turn the dough out onto a heavily floured surface and knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch log and place on a baking sheet lined with parchment paper or silicone liner. Pat the log to 1-inch thickness and bake at 300° for 40 minutes or until golden brown. Cool for 5 minutes on a wire rack.

Move roll to a cutting board and cut diagonally into 20 (1/2-inch-thick) slices. Return the slices to the baking sheet, standing them upright (not on either side as this allows both sides to be baked at the same time and does not require turning half way through baking). Return the baking sheet to the oven and bake 20 minutes - note that the cookies will be slightly soft in center but will harden as they cool. Remove the cookies from the baking sheet and cool completely on wire rack.

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