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.
COCONUT BISCUITS
Steps:
- Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
- Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
- Bake in a preheated 450 degree oven for 12-15 minutes
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 CHOCOLATE BISCOTTI
Biscotti, how I love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.
Provided by Annacia
Categories Dessert
Time 1h
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
- Mix in the vanilla and then the coconut until well combined.
- With the mixer on low speed, gradually add the flour mixture and mix just until combined.
- The dough will be sticky.
- With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line a large cookie sheet with parchment.
- Divide the dough into equal halves and place on the cookie sheet.
- Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
- Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
- Cool about 30 minutes on the cookie sheet.
- Reduce the oven temperature to 325°F.
- Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
- When slicing, hold the sides of the loaf near each cut to keep the slices neat.
- Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1
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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