• Prep Time: 20 mins
  • Cooking Time: 55 mins
  • Serves: 2-1/2 dozen

Coconut-Macadamia Biscotti

  • Recipe Submitted by on

 Ingredients List

  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 3-1/4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, toasted and finely chopped
  • 1 cup macadamia nuts, coarsely chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening


Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.
Divide dough in half. On parchment paper-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set.
Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down.
Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.

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