Toasted Coconut Biscotti

Updated at: Thu, 17 Aug 2023 12:00:52 GMT

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the butter, sugar, and brown sugar until smooth.

Step 3

Add in the eggs, vanilla, and coconut extract and beat until just combined.

Step 4

Add in the flour, baking powder, and salt and mix until fully incorporated.

Step 5

Then stir in the shredded coconut. The dough should be sticky.

Step 6

Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.

Step 7

Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.

Step 8

Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.

Step 9

Return the coconut biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.

Step 10

Remove from the oven and transfer to a wire rack to cool to room temperature.

Step 11

This is an optional step, but I love toasting the shredded coconut to give it some crunch!

Step 12

Preheat the oven to 350°F.

Step 13

Spread the shredded coconut in an even layer on a parchment lined baking sheet.

Step 14

Toast for 5-10 minutes, tossing every couple minutes until golden brown (be sure to keep on eye on it so it doesn't burn). Remove from the oven and let cool to room temperature.

Step 15

Drizzle the cooled coconut biscotti with melted white chocolate and sprinkle with the toasted coconut.

Step 16

Let the chocolate fully harden before storing.

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