COCONUT BISCOTTI
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
- Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
- Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
- Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.
COCONUT WALNUT BISCOTTI
A delicious biscotti. I made this one year and took a bag to my granddaughter's basketball game. My daughter and granddaughter ate it all on the way home. They both just loved it. The kids all ask for it when they come home for Christmas. They also like us to bring some when we visit. It travels well.
Provided by JeannieJet
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a medium bowl, cream together the sugar and the butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
- Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them til they are 3 inches wide.
- Bake for 30 - 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 - 15 minutes.
- Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
- Return to oven for an additional 15 minutes. Until crisp and light brown. Cool and store in an airtight container.
Nutrition Facts : Calories 242.7, Fat 11.1, SaturatedFat 4.7, Cholesterol 37.1, Sodium 137.4, Carbohydrate 32.1, Fiber 1.2, Sugar 12.7, Protein 4.3
LIME COCONUT BISCOTTI
My family loves this recipe! It's great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. -Diana Burrink, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 32 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
COCONUT-MACADAMIA BISCOTTI
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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-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.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
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