Coconut Biscotti
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
34
Sweetness
36
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Unsweetened Coconut Flakes1 cup
Granulated Sugar2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Coconut Oil1 tsp
Pure Vanilla Extract2 tbsps
Coconut Cream1 tsp
Coconut ExtractDirections:
1
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
2
Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes
3
Let cool completely
4
Transfer to a food processor; add the granulated sugar and pulse until finely ground
5
Line 2 baking sheets with parchment paper
6
Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl
7
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
8
Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together
9
Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet
10
Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes
11
Reduce the oven temperature to 300 degrees F
12
Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces
13
Arrange the slices cut-side down on the baking sheets
14
Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes
15
Let cool completely on the baking sheets
16
(The biscotti will crisp as they cool
17
) Whisk the confectioners' sugar, coconut cream and coconut extract until smooth
18
Dip the biscotti in the glaze; sprinkle with coarse sugar
19
Photograph by Levi Brown