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Double Chocolate Biscotti

Double Chocolate Biscotti

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Brown Butter Sugar Cookies

Brown Butter Sugar Cookies

Crunchy, buttery, and full of coconut flavor, these white chocolate dipped toasted coconut biscotti are irresistible. My whole family loves biscotti and coconut so I finally combined the two and made these deliciously crunchy toasted coconut biscotti. They were fun to make, smelled terrific while baking, and made my entire family happy. Dipping these tasty toasted coconut biscotti in coffee or tea makes them extra special. Toasted Coconut Biscotti Biscotti Ingredients: 1/2 cup unsalted butter, softened to room temperature 1/2 cup brown sugar, packed 1/2 cup white sugar 2 large eggs, room temperature 2 tsp coconut extract 3/4 tsp vanilla extract 2 1/4 cups flour 1 1/4 tsp baking powder 1/2 tsp kosher salt 1/2 cup sweetened shredded coconut Other Ingredients: 1/2 cup sweetened shredded coconut, toasted 6 oz white chocolate melting wafers 1/4 tsp coconut oil How to Make Toasted Coconut Biscotti Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth. Whisk the flour, baking powder, and salt together in a small bowl. Gradually add the flour mixture to the egg mixture until just combined. Add the shredded coconut and mix until combined. Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky. Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes. Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart. Return to the oven to bake for 8 minutes. Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool. Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool. Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate! Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries. Place them on a parchment-lined baking sheet. Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy! WP Recipe Maker #74759 remove Toasted Coconut Biscotti Course: Breakfast, Dessert Cuisine: Italian Prep Time: 20m Cook Time: 45m Total Time: 65m Servings: 20 biscotti +/- Author: Pam - For the Love of Cooking - Baking Sheet - Hand mixer Biscotti Ingredients: - 1/2 cup unsalted butter softened to room temperature - 1/2 cup brown sugar packed - 1/2 cup white sugar - 2 large eggs room temperature - 2 tsp coconut extract - 3/4 tsp vanilla extract - 2 1/4 cups flour - 1 1/4 tsp baking powder - 1/2 tsp kosher salt - 1/2 cup sweetened shredded coconut Other Ingredients: - 1/2 cup sweetened shredded coconut toasted - 6 oz white chocolate melting wafers - 1/4 tsp coconut oil 1) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 2) Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth. 3) Whisk the flour, baking powder, and salt together in a small bowl. 4) Gradually add the flour mixture to the egg mixture until just combined. 5) Add the shredded coconut and mix until combined. 6) Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky. 7) Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes. 8) Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart. 9) Return to the oven to bake for 8 minutes. 10) Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool. 11) Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool. 12) Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate! 13) Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries. 14) Place them on a parchment-lined baking sheet. 15) Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy! Toasted Coconut Biscotti

Toasted Coconut Biscotti

Brown Butter Pecan Biscotti

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