Coconut Chocolate Chip Biscotti Recipe Recipe For Zucchini

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ZUCCHINI CHOCOLATE CHIP COOKIES



Zucchini Chocolate Chip Cookies image

I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York

Provided by Taste of Home

Categories     Desserts

Time 27m

Yield 4 dozen.

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups shredded zucchini
1 cup quick-cooking oats
1 cup semisweet chocolate chips
3/4 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOCONUT CHIP COOKIES



Chococonut Chip Cookies image

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

Provided by Reena B.

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 20m

Yield 72

Number Of Ingredients 10

1 cup butter
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g

COCONUT CHOCOLATE BISCOTTI



Coconut Chocolate Biscotti image

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

2 1/4 cups unbleached all-purpose flour (10-1/8 oz.)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup unsalted butter, softened (4 oz.)
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup firmly packed sweetened flaked coconut
1 cup semisweet mini chocolate chips
1 cup toasted almond, chopped (optional)

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

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS



Zucchini Bread with Coconut and Chocolate Chips image

Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.

Provided by ksparkleg1

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¾ cup shredded coconut
½ cup miniature semisweet chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
  • Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 57.9 g, Cholesterol 55.8 mg, Fat 28 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 637.9 mg, Sugar 27.3 g

COCONUT CHOCOLATE CHIP BISCOTTI



Coconut Chocolate Chip Biscotti image

Provided by Betsy Cohen

Categories     Dessert

Time 1h15m

Yield 38-40

Number Of Ingredients 13

Dough:
3 cups all purpose flour
1½ teaspoons baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
¾ cup sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 cup shredded sweetened coconut
¾ cup miniature chocolate chips
Topping:
½ cup sugar
2 teaspoons ground cinnamon

Steps:

  • For the dough:
  • Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside.
  • Whisk flour, baking powder and salt together. Set aside.
  • Cream butter and sugar together in large mixing bowl, scraping bowl down periodically. Add eggs, one at a time. Blend in vanilla.
  • Mix in dry ingredients. Lastly, add coconut and chocolate chips.
  • Divide dough between two baking sheets. Shape into two logs that are 1" high and just under 3" wide, one per baking sheet. The length will depend on the amount of dough on each baking sheet.
  • Bake at 350° for 20 minutes. Remove from oven and cool on baking rack for 20 minutes.
  • For the topping:
  • Stir together sugar and cinnamon in a bowl.
  • After 20 minutes, use two spatulas to transfer each loaf to cutting board. Slice into ¾" slices. Return slices back to parchment covered baking sheet.
  • Roll each slice in cinnamon/sugar mixture and return back to baking sheets.
  • Bake at 350° for 15 minutes. Remove from oven and use a metal spatula to turn biscotti over. Return to oven, rotating the pans front to back and side to side. Bake at 350° for an additional 15 minutes, until biscotti are golden brown.
  • Remove from oven and eat hot, warm or cold.

COCONUT CHOCOLATE ALMOND BISCOTTI



Coconut Chocolate Almond Biscotti image

These cookies render the flavors of an Almond Joy candy bar-almond, chocolate, and coconut-in biscotti form. They keep and pack well, making them great for gift-giving.

Provided by Beth Kujawski

Categories     Dessert

Yield Yields about 25 biscotti.

Number Of Ingredients 10

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup firmly packed sweetened shredded coconut
1 cup chopped toasted almonds
1 cup semisweet mini chocolate chips

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 almonds and chocolate chips. 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 170 kcal, Fat 80 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, Cholesterol 25 mg, Sodium 60 mg, UnsaturatedFat 4 g

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