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Coconut Cream Pie Biscotti

2023-02-15 - Written by: Olivia Bennett

biscotti coconut cream pie

Coconut Cream Pie Biscotti

Crunchy biscotti infused with the flavors of coconut cream pie.

The Title of the Recipe

Coconut Cream Pie Biscotti

A twist on traditional biscotti, these crunchy cookies are flavored with the creamy goodness of coconut cream pie.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 can (14.5 oz) sweetened condensed milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, followed by vanilla extract.
  5. Stir in shredded coconut.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Stir in sweetened condensed milk.
  8. Divide dough into 2 equal pieces and shape each piece into a log about 12 inches long.
  9. Place logs on prepared baking sheet, leaving about 4 inches between them.
  10. Bake for 25-30 minutes or until lightly golden brown.
  11. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips:

  • To ensure the biscotti retain their crunchiness, bake them until they are lightly golden brown.
  • If you want an extra coconut flavor boost, sprinkle shredded coconut over the top of each log before baking.
  • Biscotti can be stored in an airtight container for up to 2 weeks.

Variations:

  • For a chocolate-dipped biscotti, dip one end of each cookie in melted chocolate (white, milk, or dark) after it has cooled completely.
  • Add chopped pecans or hazelnuts to the dough for added texture and flavor.