Coconut Biscotti

If you are a coconut lover these are a must.

• Ready In: 50 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 1⁄2 cup sugar
• 1⁄2 cup butter, softened
• 2  tablespoons vanilla
• 2  eggs
• 1 1⁄2 cups  shredded coconut, lightly toasted
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄2 cup  toasted almond, chopped (optional)
• 1⁄2 cup  milk chocolate chips or 1⁄2 cup  semi-sweet chocolate chips, melted

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl cream together sugar and butter.
3. Add vanilla, eggs and coconut.
4. Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
5. Stir in nuts if desired.
6. On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
7. Bake for 20-25 minutes.
8. Reduce oven temp to 300.
9. Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
10. Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
11. Cool completely and either dip or drizzle with melted chocolate.
12. Store in a air tight can or jar. Do not store in plastic.