Coconut Biscotti

Recipe by ratherbebaking
READY IN: 50mins
YIELD: 20 cookies


  • 12
    cup sugar
  • 12
    cup butter, softened
  • 2
    tablespoons vanilla
  • 1 12
    cups shredded coconut, lightly toasted
  • 1 12
    cups flour
  • 1
    teaspoon baking powder
  • 12
    cup toasted almond, chopped (optional)
  • 12
    cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips, melted


  • Preheat oven to 350 degrees.
  • In a large bowl cream together sugar and butter.
  • Add vanilla, eggs and coconut.
  • Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
  • Stir in nuts if desired.
  • 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.).
  • Bake for 20-25 minutes.
  • Reduce oven temp to 300.
  • Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
  • Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
  • Cool completely and either dip or drizzle with melted chocolate.
  • Store in a air tight can or jar. Do not store in plastic.