Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

From Cooking Light, April 2005. Variations: stir in 1/2 c. mini chocolate chips into batter or dip half of each baked cookie into melted chocolate.

Directions

  1. Preheat oven to 300°F.
  2. Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
  3. 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.
  4. Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
  5. 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.
Most Helpful

I have made lots of biscotti in the past, but these did not rise up like the photo. Rather, the very sticky dough spread as it cooked. I had brand new baking soda and powder. Maybe I didn't knead it enough and with enough flour. It is very sticky, so if you don't think you have enough flour for that step, add more, and then some more! I still recommend trying these because they do taste really good! I made a double batch and toasteded my sweetened coconut. I also substituted one quarter of the vanilla with coconut extract. You can see many more reviews and substitution ideas on Cooking Light's website.

angelak December 11, 2009

Good Glutens, this is a sticky dough! I had a minor problems with the baking time as it took almost twice the time prescribed, but nothing I couldn't deal with. Incredibly delicious! Made for Sweet Traditions Tag.

gailanng November 02, 2009