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 BISCOTTI
Make and share this Coconut Biscotti recipe from Food.com.
Provided by ratherbebaking
Categories Dessert
Time 50m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- 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.
RED VELVET-COCONUT BISCOTTI
The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.
Provided by SHORECOOK
Categories Coconut Cookies
Time 2h10m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
- Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
- Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
- Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.
Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g
RED VELVET-COCONUT BISCOTTI
The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.
Provided by SHORECOOK
Categories Coconut Cookies
Time 2h10m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
- Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
- Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
- Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.
Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g
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