Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.
Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.
Coconut Biscotti
Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.
As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.
Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.
It would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.
This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.
The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.
I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.
And then I went there….
I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.
Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.
Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.
From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe.
Coconut Biscotti
This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!
Ingredients
- 1/2 Cup Butter
- 1 Cup White Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Powder
- 1 Cup Shredded Coconut
- 1 1/2 Teaspoon Coconut Extract
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 2 Cups AP Flour
Instructions
- Preheat oven to 350*
- In a mixer, combine sugar and butter until light and fluffy.
- Add eggs and extract and beat until combined.
- Add in coconut, baking powder, and flour until combined.
- Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
- Bake for 30 minutes.
- Allow Biscotti to cool for ten minutes and slice into one inch pieces.
- Flip biscotti on pan, cut side up, and bake for an additional ten minutes.